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1
To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
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2
Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
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3
Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
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4
Remove the glaze from the stove and strain though a fine mesh strainer.
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5
Reserve and keep warm, until ready to use.
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6
Preheat the oven to 275 degrees F.
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7
Place the ribs on a sheet pan or baking sheet.
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8
In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
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9
Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
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10
Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
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11
Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
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12
Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
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13
Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
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14
Adjust the oven to the broil setting and position the oven rack to the lowest rung.
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15
Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
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16
Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
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17
Remove the ribs from the oven and lay on a cutting board meaty side down.
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18
Use a sharp knife to cut the ribs apart.
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19
Serve the ribs with some of the leftover glaze on the side, if desired.
