• Remove the ribs from the package and peel the membrane from the back side. Discard the membrane. Generously season both sides of the ribs with the seasoning. Cover and place on the counter for about 45 minutes.

For Outdoor Cooking

• Cut the ribs in half and place in a 12 or 14-inch deep Dutch Oven. Pour in enough chicken broth to bring up to the bottom of the ribs.
• Place the lid on the Dutch oven. Place a generous amount of coals on the top and around the bottom. Cook for about 1 hour, or until the internal temperature is 185 to 190 degrees F.
• Remove the ribs and place on a hot grill. Grill for about 10 minutes, flipping occasionally, to get some color. Baste with the BBQ sauce, if using, and cook for an additional 1 to 2 minutes. Remove and serve with additional BBQ sauce, if desired.

For Indoor Cooking

• Place a wire rack in a large foil pan. Place the side of ribs on the wire rack (you don’t need to cut the ribs in half). Pour in enough chicken broth to bring up to the bottom of the ribs.
• Cover with foil and place in a preheated oven to 280 degrees F. Cook for about 2 ½ hours, or until the internal temperature of the ribs is 185 to 190 degrees F.
• Remove the foil, and sprinkle the tops of the ribs with additional seasoning. Increase the oven temperature to 350 degrees F. Place the ribs back in the oven and cook for an additional 20 minutes, or until the internal temp is 200 degrees F. Baste with BBQ sauce, if using, and cook for an additional 5 minutes. Remove and serve with additional BBQ sauce, if desired.