Wash ribs under cold running water and pat dry with paper towels. Place in a large baking dish with 1-inch lip then set aside. NOTE: If you wish to achieve a smoky flavor in your oven instead of on the grill, sprinkle 2 tablespoons Wright's® liquid smoke over ribs, rubbing well into the meat. Season ribs to taste using salt and granulated garlic. Set aside. In a medium bowl, combine cayenne pepper, brown sugar, cinnamon, minced garlic and ginger, mixing well. Rub ribs well on all sides with seasoning mixture. Tightly cover ribs with aluminum foil and place in refrigerator for 3–4 hours. When ready to cook, arrange oven rack to lower position and preheat oven to 300°F. Remove ribs from refrigerator and allow to sit at room temperature for 15 minutes. When ready to roast, add 1 cup water to bottom of baking dish and keep ribs tightly covered with aluminum foil. Place ribs in lower part of oven and roast 2–2½ hours or until ribs are tender, turning every 45 minutes. Remove foil and allow to brown, meat-side up, 30 minutes. NOTE: If you choose to skip the grill, brush barbecue sauce evenly onto ribs during the last 30 minutes browning process. If you prefer a natural smoky flavor over the grill instead of liquid smoke, preheat grill to medium heat at this time, adding your favorite smoke wood to enhance flavor. When ribs are browned, carefully remove from oven. Grill ribs 10–15 minutes on each side or until cooked thoroughly, brushing evenly with barbecue sauce during grilling process. Be careful not to burn ribs. Remove and serve immediately.