• Combine all the ingredients except for the liquid smoke and the ribs in the jar of your blender or, if you have an immersion blender, in a pitcher. Blend until the ingredients are combined. Reserve 1 cup of the liquid per rack of ribs (if making a lot, you may want to double the recipe--better to have too much than not enough).

Oven Method

• Preheat oven to 300℉. Cut the ribs into portions that have 2-3 bones per portion. Place in a heavy lidded pot or Dutch oven (don't use a baking dish covered with foil--it won't retain enough heat and the ribs won't be as tender). Pour the unreserved liquid over the ribs, cover, and cook for 2 ½-3 hours or until the meat is very tender (you may want to turn the ribs halfway through the cooking time, especially if they're not all completely covered by the liquid).
• Place the reserved liquid in a small saucepan or skillet. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until the liquid is starting to reduce and thicken slightly (if you're starting with 1 cup, you want to reduce it by about ¼ cup). Remove from heat and set aside.
• When the ribs are done braising, remove the pot from the oven and carefully transfer the ribs to a foil-lined pan. Sprinkle with liquid smoke or smoked paprika. Either turn the broiler on your oven to high or heat an outdoor grill to medium-high heat. Brush one side of the ribs with half of the reduced glaze and cook on the heated grill or under the broiler for 3-5 minutes or until the ribs are shiny and glazed. Flip the ribs and brush the opposite side with the remaining glaze and cook for another 3-5 minutes, being careful not to scorch the ribs. Serve immediately. 1 rack serves about 2-3 adults.

Crock Pot Method

• Cut the ribs into portions that have 2-3 bones per portion. Place in a slow cooker. Pour the unreserved liquid over the ribs, cover, and cook on low for 6-8 hours or until the meat is very tender (you may want to turn the ribs halfway through the cooking time, especially if they're not all completely covered by the liquid).
• Place the reserved liquid in a small saucepan or skillet. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until the liquid is starting to reduce and thicken slightly (if you're starting with 1 cup, you want to reduce it by about 1/4 cup). Remove from heat and set aside.
• When the ribs are done braising, remove the pot from the oven and carefully transfer the ribs to a foil-lined pan. Sprinkle the ribs with liquid smoke or smoked paprika. Either turn the broiler on your oven to high or heat an outdoor grill to medium-high heat. Brush one side of the ribs with half of the reduced glaze and cook on the heated grill or under the broiler for 3-5 minutes or until the ribs are shiny and glazed. Flip the ribs and brush the opposite side with the remaining glaze and cook for another 3-5 minutes, being careful not to scorch the ribs. Serve immediately. 1 rack serves about 2-3 adults.