In a large container, mix two cups water and two cups liquid smoke flavoring. Place thawed rib racks into the marinade for 15 minutes. Place ribs into roasting pan, and cover with aluminum foil. Bake at 375° F in a convection oven for two hours or in a conventional oven for three hours or until fully cooked and just tender.
Remove from oven, and allow ribs to cool to room temperature for a maximum of 30 minutes. At this point, you can cover, label, date and place in the refrigerator for cooking later.
For the barbecue sauce, place chicken stock, ketchup, maple syrup, granulated garlic, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stock pot. Bring to a boil.Add white vinegar and orange juice. Simmer for another five minutes. DON'T overboil. Overboiling the orange juice and vinegar will cause the sauce the taste bitter. Pull out the bay leaf, and discard after the cooking process.Place cooked ribs on the grill, bone side down, then turn over to grill the meat. Turn bone side up, and brush with the barbecue sauce. When hot, remove from the grill. Brush with additional sauce before serving.Makes 4 to 6 Source: