Using a small pairing knife, remove the silverskin from the underneath side of each rack of ribs. Starting at one end of the rack, gently loosen the silverskin until you have enough to hold on to. Grip the skin (using a paper towel will improve your grip), then slowly begin to pull it off, using the knife to loosen when necessary.
Combine dry spice rub ingredients in a glass jar, then give a good shake to combine. Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 Tbl. per rack.
Preheat oven to 350 degrees. Place a rack inside a large roasting pan. Lay ribs meat side up on rack. Add about 1" of water to the pan, the Worcestershire sauce and bullion cubes then cover tightly with heavy duty aluminum foil. Roast for 30 minutes, then reduce heat to 275 degrees for 1 hour, then 250 degrees for an additional 30 minutes or until done.
While ribs are cooking, combine the BBQ sauce and honey in a small sauce pan. Simmer for 5 minutes on low, stirring occasionally. Set aside.
Ribs are done when the meat is very tender and pulls away from the bones. Turn oven to broil and raise oven rack to give about a 2-inch clearance for the ribs. Generously coat the ribs with the Honey BBQ sauce. Place ribs under broiler until the sauce is bubbly and just begins to blacken. Allow to rest 5 minutes before cutting.
Serve as individual ribs or as portions of 5-6 ribs per person.
