I made this recipe in a Dutch oven, and it literally fell off the bone. Juicy, with the sweetness of the jammy onions and homemade BBQ sauce will have you wanting more! It is well worth the prep time.
Prep time: 40 minutes Cook time: 2 hours Servings: 8
INGREDIENTS
For Browning the Ribs:
- 5 pounds bone-in country style pork ribs
- kosher salt and fresh ground pepper
- 1/4 cup all-purpose flour
- 2 tablespoons canola oil
- 2 medium onions, sliced 3/8″
For the BBQ Sauce:
- 3/4 cup ketchup
- 3/4 cup cold water
- 1/2 cup granulated sugar
- 1/3 cup dry sherry wine
- 2 tablespoons apple cider vinrgar
- 1 1/2 tablespoon soy sauce
- 2 cloves garlic, pressed of minced
- 1 teaspoon kosher salt
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
INSTRUCTIONS:
- Place a cooling rack on a baking sheet. Working in batches, season the ribs on all sides with the kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
- Add 1 tablespoon of the oil to a large cast iron skillet or Dutch oven with a lid over medium-high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won’t get brown.
- Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil and continue browning the rest of the ribs.
- While the ribs are cooking, mix the BBQ sauce ingredients and preheat the oven to 325°F.
- Add all the ribs back to the Dutch oven, snuggle them together evenly. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
- Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, open the oven and spoon the sauce over the ribs and onions.
- Skim any excess fat from the sauce if needed and serve hot with au gratinor mashed potatoes with the sauce
