Mix all ingredients for dry rub in a small bowl. Rub all over racks of ribs (can let rest with rub on for up to 24 hrs). 

Place in slow cooker with broth and set to cook on low for 8-10 hours or high for 3-4 hours. Carefully transfer ribs, meaty side up, to a foil lined baking sheet.

Preheat broiler to high and move oven rack about 4-6" away from broiler. Whisk honey, soy sauce, garlic, ginger, rice wine vinegar, and cayenne (if using) together in a small saucepan over medium heat. Bring to a simmer for 5 minutes until garlic softens and flavours meld. 

Whisk corn starch with 2 tsp of cold water until completely smooth. Whisking constantly, add cornstarch mixture to saucepan and continue to whisk until brought to a simmer. Allow to cook at a simmer for 3-5 minutes, until thick and sticky. 

Brush sauce on ribs and broil for 2-4 minutes or until ribs are browned and slightly crisp in parts. 

Mix all ingredients for dry rub in a small bowl. Cut meat in-between bones into individual ribs and toss with rub (can let rest with rub on for up to 24 hrs). 

Place in Instant Pot with as many ribs in one row as possible and any additional placed on top, with broth, close lid with venting set to "sealed". Cook at high pressure for 12 minutes. Carefully turn the "quick release" valve to vent steam and turn IP off. Open lid away from you and carefully transfer ribs, meaty side up, to a foil lined baking sheet. 

Preheat broiler to high and move oven rack about 4-6" away from broiler. Whisk honey, soy sauce, garlic, ginger, rice wine vinegar, and cayenne (if using) together in a small saucepan over medium heat. Bring to a simmer for 5 minutes until garlic softens and flavours meld. 

Whisk corn starch with 2 tsp of cold water until completely smooth. Whisking constantly, add cornstarch mixture to saucepan and continue to whisk until brought to a simmer. Allow to cook at a simmer for 3-5 minutes, until thick and sticky. 

Brush sauce on ribs and broil for 2-4 minutes or until ribs are browned and slightly crisp in parts.