Best Baby Back Ribs

3/4 c. Chicken broth
3/4 c. soy sauce
1/2 c. sugar
6 Tbsp. cider vinegar
6 Tbsp. olive oil
3 garlic cloves, minced
2 racks of pork baby back ribs (about 4 1/2 pounds)

Dry rub seasoning:
1/2 c. sugar
1 Tbsp. paprika
1/2 tsp. pepper
1 Tbsp. Salt
1/2 Tbsp. Chili powder
1/4 tsp. garlic powder
Dash of Cayenne pepper

In a large bowl combine the 1st 6 ingredients. Pour 2/3 of the marinade into a 2 gallon resealable plastic bag; add ribs. Seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate the remaining marinade. Add dry rub to the ribs.
Coat grill rack with non-stick cooking spray before starting the grill. Grill ribs covered, over medium, heat for 20 minutes. Turn and grill 20 minutes longer. Baste with reserved marinade. Cook 20 to 40 minutes longer or until meat thermometer reads 160 degrees and pork is tender. Turn and basting occasionally. Yields 4 servings. This recipe is from Taste of Homes magazine.