Trim the ribs by removing excess fat and evening out the thicker end. Save the trimmed meat for a cook's bonus. Turn the ribs over and remove the silvery membrane from the back. prep

Line a sheet pan (at least 2 inches deep) with heavy-duty aluminum foil and place a wire cooling rack in it. If you don’t have a cooling rack, crumple a long sheet of aluminum into a donut shape, at least 2 inches thick. prep

Place the trimmed ribs on the rack and pat off any excess moisture with a paper towel. prep

In a small bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, ground mustard, and melted butter to make a rub. mix

Generously apply the rub to the meaty side of the ribs, covering it in a thick layer. assemble

Pour chicken broth into the sheet pan, taking care not to pour it over the ribs. Place the pan in the oven and reduce the temperature to 250°F. Bake uncovered for 30 minutes. bake

After 30 minutes, cover the ribs with aluminum foil and bake for an additional 60 minutes, rotating the pan halfway through. bake

Remove the foil and brush the ribs with 1 cup of BBQ sauce. Return the ribs to the oven and bake for another 30 minutes, or until the meat is tender and easily pulls off the bone. bake

Set the oven to broil. Brush the ribs with an additional ½ cup of BBQ sauce and broil for a few minutes until a little char develops. finish

Remove the ribs from the oven and allow them to rest for 15 minutes before cutting them into portions. Serve and enjoy! finish