Independence Day Ribs

Ingredients

• 10 to 12 pounds pork baby back ribs (4 racks)
• 1-1/3 cups packed brown sugar
• 2 teaspoons each garlic powder, onion powder, paprika, white pepper, chili powder, ground cumin and cayenne pepper
• 1 can (14-1/2 ounces) beef broth
• 5 garlic cloves, crushed
• 1 tablespoon whole peppercorns
• 1/2 cup each fresh sage, parsley, rosemary and thyme sprigs
• 1/4 cup sherry
• 1/4 cup ketchup
• 2 tablespoons canola oil
• 2 tablespoons sherry
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper