In a bowl, whisk together the barbecue sauce, beef broth, brown sugar, Worcestershire sauce, apple cider vinegar, and garlic powder until smooth and well combined. The broth adds moisture for tenderness, while the brown sugar and vinegar balance the savory sauce with sweetness and tang.
3. Bake the Ribs:
Pour the sauce mixture evenly over the ribs, coating all sides thoroughly. Cover the baking dish tightly with aluminum foil to seal in steam. Bake for 2 ½ to 3 hours, or until the ribs are tender and easily pull away from the bone. For extra flavor, baste the ribs once or twice during cooking with the sauce in the pan.
4. Caramelize the Glaze:
Once the ribs are fully tender, remove the foil and spoon some of the pan sauce over the top. Increase the oven temperature to 425°F (220°C) or switch to the broil setting. Return the ribs to the oven uncovered for about 10–15 minutes, just until the sauce thickens and caramelizes to a sticky glaze. Watch closely to prevent burning—the sugars in the sauce will brown quickly.
