In a shallow baking dish, place ribs side up in one layer and pierce all over with a fork.
In a bowl, mix barbecue sauce, olive oil, red wine vinegar, brown sugar, garlic powder, thyme, paprika, salt and pepper. Pour on top and massage onto meat to completely coat. Cover with foil and marinate in the refrigerator for at least 4 hours or overnight.
Drain ribs, reserving marinade. In a small saucepan, bring reserved liquid to a boil for about 3 to 5 minutes until reduced.
In a shallow roasting pan, transfer ribs, placing side up in one layer and brush all over with barbecue sauce.
Slow roast in a 300 F oven, basting occasionally with reserved marinade, for about 1-1/2 to 2 hours or until meat easily falls off the bone when pierced with a fork. In the last 2 to 3 minutes, increase heat to broil and cook ribs until nicely charred and caramelized.