Remove the membrane from the back of the ribs if not already done (slide a knife under it and peel it off). Pat the ribs dry with paper towels to help the rub adhere better. Generously apply the bbq rub to both sides of each slab, pressing it into the meat so it sticks. Finish with a light sprinkle of freshly cracked black pepper on top. I like to let the seasoned ribs sit for about 10 minutes before wrapping—this helps the flavors start to penetrate the meat.

Preheat your oven to 300°F. While it heats, whisk together the chicken stock, apple juice, apple cider vinegar, worcestershire sauce, and liquid smoke in a bowl. This mixture will braise the ribs and keep them incredibly tender. Tear off two large sheets of heavy-duty foil, each large enough to wrap one slab completely with room for the liquid.

Place each seasoned slab in the center of a foil sheet, shiny side down. Pour half of the braising liquid from Step 2 over each slab, then fold the foil up and around the ribs to create a tight pouch, sealing all edges well so the steam stays trapped inside. Place both pouches on a baking sheet and bake at 300°F for 2 hours, or until the meat is fork-tender and reaches an internal temperature of 190°F. The low, moist heat will make the ribs fall-off-the-bone tender.

Carefully open the foil pouches (watch out for the steam!). If there's excess liquid, you can save it for serving or drain some off. Brush the original barbecue sauce generously over the top of each slab. If you want extra stickiness and a deeper caramel glaze, drizzle the honey over the sauce before broiling.

Turn your oven to broil on high and place the ribs on the top rack. Broil for 4-5 minutes, watching carefully so the sauce caramelizes without burning—you want a dark, sticky glaze with just a hint of char. The sauce will bubble and deepen in color as it caramelizes. I find that broiling for exactly 4 minutes gives you that perfect sticky-sweet finish without any bitter burnt edges.

Remove the ribs from the oven and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat so each bite stays juicy. Cut each slab into individual rib bones between the bones. Arrange on a serving platter and drizzle any reserved braising liquid or extra barbecue sauce over the top if desired.