Remove the membrane from the underside of the ribs if present. Pat the ribs dry with paper towels.

In a small bowl, combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper, and cumin. Rub the olive oil over the ribs, then coat evenly with the spice mixture.

Place the ribs on a large rimmed baking sheet or roasting pan. Cover tightly with foil and roast for 3½ to 4 hours, or until the meat is tender and beginning to pull away from the bone.

While the ribs cook, prepare the barbecue sauce. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds.

Add the tomato sauce, balsamic glaze, pomegranate vinegar, maple syrup, tomato paste, Dijon mustard, smoked paprika, cinnamon, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until thickened.

For a smoother sauce, blend with an immersion blender until silky.

Remove the ribs from the oven and increase the oven temperature to 425°F.

Brush the ribs generously with the barbecue sauce. Return to the oven uncovered and roast for 15–20 minutes, brushing with additional sauce once or twice, until glossy and caramelized.

Transfer the ribs to a serving platter and garnish with parsley and pomegranate arils if desired.

Serve with additional barbecue sauce on the side.