Step 1

Place an oven rack in the center of the oven and preheat it to 300°F. Trim the ribs, removing excess fat. Trim the thicker end to even out the thickness. (Cook the trimmed meat with the ribs as a cook's bonus.) Turn the ribs over and remove the silvery membrane from the back of the ribs.

Step 2

Line a sheet pan that's at least 2 inches deep with heavy-duty aluminum foil and place a wire cooling rack in it. If you do not have a cooling rack, crumple a long sheet of aluminum and roll it into a rack-sized donut that is at least 2 inches thick. Place the trimmed ribs on the rack. Pat off any excess moisture with a paper towel.

Step 3

Make a rub by mixing salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, ground mustard, and melted butter.

Step 4

Rub the seasoning generously all over the meaty top of the ribs in a thick layer.

Step 5

Pour chicken broth into the sheet pan, being careful not to pour it on the ribs. Place the sheet pan in the oven. Lower the temperature to 250°F. Bake uncovered for 30 minutes.

Step 6

Cover the ribs in aluminum foil and bake for 60 minutes, rotating the sheet pan midway through.

Step 7

Remove the aluminum foil and brush the ribs with 1 cup of bbq sauce. Bake for an additional 30 minutes or until tender. Every rack is different. The ribs are ready when a fork can easily pull the meat off the bone.

Step 8

Turn the heat in the oven on broil. Brush the ribs with an additional 1/2 cup of bbq sauce and place under the broiler for a few minutes, just until a little char develops. Remove the ribs from the oven and rest for 15 minutes. Cut the ribs to your desired size, serve, and try not to lick your fingers!