Smack Yo Mama Ribs

So I can't claim these ribs as mine.  The original recipe can be found here on the BlackandMarriedWithKids.Com website.A big thanks to them and to pinterest for allowing me the pleasure of dining on such yumminess.  I have copied and pasted it on my site just so I don't lose it. I am making batch number two right now for the gang going camping this weekend.

SMACK YO MAMA FINGER LICKIN GRAND MARNIER BAR-B-QUE PORK RIBS
RIB INGREDIENTS:
Nice Slab of Pork Ribs
¾ cup of chicken broth
Garlic and salt water for brining (brining means to soak in)
Sea Salt (to taste)
Ground Pepper (to taste)
Herb & Garlic seasoning (to taste)

GRAND MARNIER BAR-B-QUE SAUCE:
1 cup ketchup (I use Heinz)
¼ cup Country Dijon mustard
¼ cup honey
¾ cup brown sugar (light or dark)
3 tbsp. apple cider vinegar
2 tbsp. Grand Marnier (liquor – you can omit and add extra sugar)
1 tbsp. sea salt
1 tbsp. ground pepper

READY, SET GO:

1. Pre-heat oven to 400 degrees
2. Clean ribs
3. Place in huge container and submerge in water and add granulated garlic and kosher salt – cover container and allow meat to brine (to soak in the garlic and salt water) for at least 1-2 hours (the longer the better – you could even let it brine overnight)
4. Remove ribs from the brine and rinse off
5. Lay the pork rib slab on a cutting board bone side up
6. Remove the membrane off the bone (membrane is a super thin layer of skin on the bone – you can just put your finger under the skin and pull it off)
7. Cut ribs into portions between each bone and season with sea salt, ground pepper and herb & garlic seasoning
8. Pour chicken broth in a baking dish/pan (use a big enough dish/pan so you do not over crowd the ribs) and add seasoned ribs
9. COVER and cook for 1 ½ – 2 hours or until meat is cooked through
10. Let’s make the Grand Marnier Bar-B-Que Sauce (yeah baby)
11. Put a medium sauce over high heat, add the ketchup, Dijon mustard, honey, brown sugar, apple cider vinegar, sea salt, ground pepper and Grand Marnier
12. Whisk sauce ingredients together, once it comes to a boil, turn it down to low to simmer for 5 minutes then set aside away from heat to thicken for about 5 minutes
13. Once ribs are cooked remove from oven and base ribs with half of the Grand Marnier bar-b-que sauce and put ribs back in the oven for another 10 minutes UNCOVERED
14. After 10 minutes take the ribs out again and pour the rest of the Grand Marnier bar-b-que sauce over the ribs and put back in the oven for another 10 minutes still UNCOVERED
15. After the last 10 minutes remove ribs from oven and allow to rest untouched for 5 minutes