Scrumptious grilled ribs with a cherry chili glaze... saucy and amazing.
Cut racks into quarters along ribs. Place in a large wide pan; pour in broth and enough water to barely cover ribs. Bring to boil; cover and reduce heat so ribs simmer for 1 hour. Remove ribs; cool. Cover and refrigerate until needed or for up to 2 days or freeze.
To make glaze, heat 1 ttbsp oil in a small frying pan over medium heat until hot. Add onion and garlic; cook 5 minutes, stirring frequently. Add chili powder and cayenne; cook 2 to 3 minutes.
Meanwhile, place jam in blender with vinegar and salt. Add onion mixture; puree. If making ahead, cover and refrigerate for up to 2 days.
Heat BBQ to medium. Brush with ribs with remaining oil as needed. Grill 15 minutes, turning occasionally, or until browned and crisp.
When ribs are browned and crisp, brush on some glaze. Adjusting heat as needed, continue grilling and brushing with glaze for another 10 minutes or until ribs are richly coated and glaze is beginning to caramelize. Cut into indivdual ribs; arrange on a warm platter.