Ribs with Syracuse salt potatoes

Second time making ribs. For personal preference we did not want fall off the bone but we did want tender. Also my husband does not really like barbecue sauce so the goal was to not have intense standard barbecue flavor.

Method:

I coated the rack in dry rub and then put it in the fridge for a 3 hours. (This was an arbitrary time based on when I wanted to start it. I was aiming for at least an hour)

Dry rub
Salt, brown sugar, garlic powder, and onion powder

I then wrapped in foil meat side down and baked at 200 F for an hour and a half

I then flipped the rack and spritzed it with my braise liquid and put it back in the oven with the foil packet open. I spritzed every 30 minutes until the rack reached 145F

Braise liquid
1:1 ratio red wine and apple cider that was simmered with red pepper corns and lapsang souchong

Once the rack reached 145 F I brushed on a thin layer of sauce. Sauce was 1:4 ration Carolina gold and braising liquid that I had simmering in a crock pot to thicken. I raised the oven temp to 325 and put the rack in for 20 minutes.

I then slathered on Carolina gold and put in the oven set to broil (high) for a minute and a half. I then let them ret for 15 minutes

Personally we liked them but this was my second time so any advice is appreciated. They could have gone for a touch longer but I was afraid of overcooking