Cut racks to fit into 1 or 2 zip top bags. Put ribs in the bag(s) and distribute marinade.
Let marinate in refrigerator for as long as you can (overnight or even better, 2 to 4 days). Turn when convenient.
Preheat oven to 325 F for fast cook or 275 F for slow cook.
Line a baking pan (a cookie sheet with sides) with aluminum foil.
Remove ribs from the zip top bag and place on the lined baking pan, meaty side up. Pour chicken broth onto the baking pan and add enough water to just cover the bottom of the pan. Cover baking pan and ribs with foil, tightly.
Place in oven. For ‘fast cook’ bake 1hr at 325F or for ‘slow cook’ 2hrs at 275F.
Grill or Broil to Glaze:
Have BBQ grill already hot.
Take the ribs out of the oven and remove foil from ribs. Spoon fresh marinade over the ribs.
Place back under the broiler or on the grill, meaty side down, for 3-5 min., until glazed or grill marked.
Serve right off the grill either as a slab or cut the ribs into single ribs and pile them on a platter for self serve.
Serve with plenty of napkins and lots of room for compliments!