Remove the pork ribs from the refrigerator and allow to sit at room temperature for 20 minutes.
In a small bowl, combine onion powder, garlic powder, paprika, salt and pepper.
Preheat oven to 325°F.
Remove and peel away the white membrane/silver skin on the back of ribs with a paper towel. Place the rack of ribs in a roasting pan or baking sheet and rub generously on the both sides with the spice rub. Drizzle with olive oil. Cover and cook for 2 hours.
While the ribs are cooking, in a small saucepan, add and stir together ketchup, apple cider vinegar, maple syrup, molasses, Worcestershire sauce, dry mustard, garlic powder, chili powder and salt. Bring sauce to medium heat, then reduce to simmer. Cook uncovered, stirring occasionally for 10 minutes, until the sauce begins to thicken having a syrupy texture. Remove from heat and set aside until ready to use.
After 1 ½ hours of the ribs cooking, add the sauerkraut around the ribs. Stir after 15 minutes and it should start becoming golden in colour. The last 15 minutes, remove the cover and add the barbecue sauce to the ribs.
Remove the ribs from the oven and cover with foil. Allow the ribs to sit 5 minutes before cutting. Just before serving, stir in chopped dill with the sauerkraut. Serve the ribs with sauerkraut and vegetables of your choice. Garnish with thyme and dill.
