Preheat and Prep: Preheat your grill or a large grill pan over medium-high heat. While it's heating, pat the beef ribs dry with kitchen paper. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using. Rub the olive oil all over the ribs, then sprinkle the spice mixture evenly over every surface. You'll know it's ready when the spices form a fragrant, dark red crust on the meat.

Sear the Ribs: Place the ribs on the hot grill. Sear for 3-4 minutes per side, without moving them, until a deep, mahogany-brown crust forms. The sizzle should be loud and vigorous, and the smell of toasted spices and charring meat will fill your kitchen. You're looking for a dark, almost blackened colour in spots, not a pale grey.

Make the Quick BBQ Sauce: While the ribs are searing, whisk together the ketchup, beef stock, apple cider vinegar, brown sugar, Worcestershire sauce, and mustard powder in a small saucepan. Bring it to a gentle simmer over medium heat. The sauce will smell sharp and tangy at first, then mellow and sweeten as it cooks. Let it bubble away for 5 minutes until it thickens to a glossy, coat-the-back-of-a-spoon consistency.

Glaze and Finish: Once the ribs are seared, reduce the grill heat to medium-low. Using a basting brush, generously coat each rib with the prepared BBQ sauce. Close the grill lid (or loosely tent with foil if using a grill pan on the hob) and cook for a further 15-20 minutes. The sauce will become sticky and caramelised, and the meat will start to pull back from the bone ends – that's your cue that it's nearly done.

Check for Doneness: The most reliable way to tell is with a meat thermometer. Insert it into the thickest part of a rib, away from the bone. You're aiming for an internal temperature of 90-95°C (195-205°F). If you don't have a thermometer, a skewer should slide into the meat with very little resistance, and the meat should feel tender when squeezed with tongs – it should give easily, not feel springy.

Rest and Serve: Transfer the glazed ribs to a clean plate and let them rest, loosely covered with foil, for 5-10 minutes. This allows the juices to redistribute evenly throughout the meat. You'll see the sticky sauce set slightly, and the aroma will be intensely sweet, smoky, and savoury. Serve immediately with any remaining sauce on the side for dipping.