In a mixing bowl combine brown sugar, cayenne pepper, chili powder, onion powder, garlic powder, dried oregano, salt and pepper; mix to combine.
Rub the mixture on all sides of the ribs.
Place in a roasting pan and cover; refrigerate at least 4 hours or overnight is best.
Preheat oven to 250°F.
Pour the chicken broth and apple cider vinegar in the roasting pan with the ribs.
Cover the pan with aluminum foil and bake the ribs for 2 hours.
Remove from oven and transfer the ribs to a large platter; set aside.
Pour the liquid from the roasting pan into a saucepan and bring to a boil; lower the heat to a simmer and continue to cook until liquid is reduced by half.
Stir in the barbecue sauce and remove from heat.
At this point you can cut the ribs and brush or toss them with the prepared sauce and serve, OR you can cook them on a preheated grill for about 5 minutes on each side, or until browned.