Lay the ribs meat side down on a clean cutting board. Remove the membrane that covers the rib bones by piercing and slicing it at one end with a blunt knife. You should be able to grab the cut end with a paper towel and peel the layer of membrane off.

Place the ribs halves in a deep pot and cover with the broth and wine. Add the bay leaves. It is okay to layer the ribs one on top of the other. If more liquid is needed, add more broth or water. Bring the liquid to a boil. Turn the heat down to a slow rolling simmer and cover the pot with a tight fitting lid. Simmer for 30 to 40 minutes until cooked through and tender.

The liquid will evaporate, so rotate and turn your ribs a couple of times so that they cook through evenly.

Remove the cooked ribs to a glass baking dish and discard all of the boiling liquid.

Make the BBQ glaze while the ribs are chilling in the baking dish. Add all of the glaze ingredients into the same pot you cooked the ribs in. Bring to a boil. Lower the heat and simmer for 8 to 10 minutes or just until thickened.

Pour the glaze over the ribs, turning to coat. Allow the ribs and glaze to cool. Cover and refrigerate for 4 to 24 hours. Turn once halfway through.

Remove the ribs from the refrigerator approximately 35 minutes before grilling so they come almost to room temperature.

Preheat the George Foreman Grill to high. Coat the grill plates with a light oil, such as canola.

Using clean hands or a spoon, wipe most of the glaze off of the ribs into the baking dish.

Grill for approximately 6 to 8 minutes with the top closed. You are looking for a nice char or bark on the outside of the ribs and a warm center.

While the ribs are grilling, heat up any excess BBQ glaze in a small saucepan or microwave for serving with the ribs.