Prepare the ribs: Pat the ribs dry with paper towels. Place them in a large mixing bowl. If the ribs are not separated, remove the membrane at the back of the ribs then cut the rack into individual ribs.
Add the olive oil to the rib portions and toss to combine.
To the ribs add the salt, chicken bouillon powder, black pepper, garlic powder, ginger powder, onion powder, and dried thyme.
Mix everything together well with clean hands while ensuring that the seasoning gets all over the ribs.
Place the ribs in a 9 by 13 inch baking dish and cover tightly with foil.
Place the baking dish in the preheated oven and cook for 90 minutes.
Meanwhile, line a large baking sheet (18 by 13 inch) with aluminum foil. Add a baking rack to the sheet if you have one. Note: If you don't have a baking rack, brush the aluminum foil with oil or spray it with cooking spray. You'll place the ribs directly on the foil. If you have a baking rack you'll place the ribs on the rack instead so the drippings can go to the foil.
Remove ribs from the oven, drain them from their cooking liquid (they'll release liquid as they cook), and place them on the baking rack or directly on the foil-lined baking sheet.
Set oven to high broil. Place the ribs back in the oven and let them broil for 5 minutes. Remove them and flip each rib to the other side and let them broil for another 5 minutes.
Remove ribs and serve warm with your favorite side dishes.
Ribs: You could either get a 4-pound rack of ribs or 4 pounds of individual ribs. Both styles would work well. Also, consider substituting with beef ribs.Rosemary: Rosemary goes well with pork so add some if you have some on hand.Spicy: To make the ribs spicy, consider adding some cayenne pepper to the seasoning.