Remove the membrane from the ribs with a paper towel; pat dry. Cut the rack into 3 portions between the bones and coat generously with BBQ rub.
Stack the ribs in a slow cooker.
Stir together the chicken stock and liquid smoke; pour over the ribs.
Cover and cook on LOW for 5–6 hours, or until tender.
Meanwhile, make the sauce: combine all sauce ingredients in a saucepan and simmer 10 minutes, stirring occasionally. Cool and refrigerate until needed.
When ribs are tender, line a sheet pan with foil and transfer ribs to the pan. Brush one side with the BBQ sauce.
Adjust the oven’s broiler rack to 5–6 inches from the element; preheat on HIGH. Broil ribs ~5 minutes per side, until bubbly and the glaze is set.
Serve immediately with coleslaw, mac and cheese, and Texas toast.
6 servings