Preheat your oven to 300°F (150°C). Pat the beef ribs dry with paper towels.

In a small bowl, combine the smoked paprika, kosher salt, black pepper, and garlic powder to create the dry rub. Generously coat all sides of the beef ribs with the rub, pressing it into the meat.

Place the seasoned ribs in a deep roasting pan. Pour the beef broth into the bottom of the pan (do not cover the ribs entirely). Cover the pan tightly with heavy-duty aluminum foil and bake for 3.5 hours, or until the meat is very tender.

While the ribs bake, prepare the glaze: In a medium saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and liquid smoke. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Allow to cool slightly.

Carefully remove the ribs from the oven. Increase the oven temperature to 400°F (200°C). Place the ribs on a foil-lined baking sheet.

Generously brush the top of the ribs with half of the prepared BBQ glaze. Return the ribs to the oven uncovered and bake for 15 minutes. Remove, brush with the remaining glaze, and bake for another 10-15 minutes until the glaze is caramelized and slightly sticky.

Let the ribs rest for 10 minutes before slicing between the bones, if desired, or serving whole.