Instructions: In a large container, mix water and liquid smoke. Place thawed rib racks into this marinade for 15 minutes. Place ribs in roasting pan and cover with aluminum foil. Bake at 375 degrees in a convection oven for 2 hours or in a conventional oven for 3 hours, or until fully cooked and just tender. Remove from oven and allow ribs to cool at room temperature - no more than 30 minutes. At this point you can cover, label, date and place in the refrigerator for cooking later.

For the barbecue sauce, place chicken stock, ketchup, maple syrup, garlic powder, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil. Add white vinegar and orange juice and simmer for another 5 minutes. Dont over boil because the orange juice and vinegar will make the sauce bitter. Remove and discard the bay leaf after the cooking process.

Place cooked ribs on the grill, bone side down, and then turn them over to grill the meat. Turn bone side up and brush with the barbecue sauce. When hot, remove from the grill. Brush with additional sauce before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.