Ingredients:

  • 3 pounds (1.36 kg) Country Style Ribs
  • 2 tablespoons (30 ml) Olive Oil
  • 1 teaspoon (5 ml) Salt
  • 1/2 teaspoon (2.5 ml) Black Pepper
  • 1 teaspoon (5 ml) Garlic Powder
  • 1/2 teaspoon (2.5 ml) Onion Powder
  • 1 teaspoon (5 ml) Smoked Paprika
  • 1 cup (240 ml) Ketchup
  • 1/2 cup (120 ml) Apple Cider Vinegar
  • 1/4 cup (60 ml) Brown Sugar, packed
  • 2 tablespoons (30 ml) Worcestershire Sauce
  • 1 tablespoon (15 ml) Yellow Mustard
  • 1 teaspoon (5 ml) Smoked Paprika
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1/4 teaspoon (1.25 ml) Cayenne Pepper (optional, for a bit of kick)

Instructions:

  1. Prep the Ribs: Pat the ribs dry with paper towels.
  2. Dry Rub (Optional): In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. Rub evenly over the ribs. Let rest at room temperature for 30 minutes (or refrigerate for longer, up to overnight).
  3. Sear the Ribs: Heat olive oil in the Dutch oven over medium-high heat. Sear the ribs on all sides until browned. Sear them in batches if needed to not overcrowd the pot.
  4. Braise the Ribs: Add enough water or beef broth to the pot to come about halfway up the sides of the ribs. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Alternatively, reduce heat to low on the stovetop and simmer.
  5. Slow Cook: Cook for 2.5-3 hours, or until the ribs are very tender and easily pull apart with a fork.
  6. Prepare the BBQ Glaze: While the ribs are cooking, whisk together all the BBQ glaze ingredients in a medium bowl.
  7. Glaze and Finish: Remove the ribs from the cooking liquid (reserve the liquid). Brush generously with the BBQ glaze.
  8. Broil (Optional): Place the ribs back in the oven under the broiler for 3-5 minutes, or until the glaze is bubbly and caramelized, watching carefully to prevent burning.
  9. Rest and Serve: Let the ribs rest for 5-10 minutes before serving. Serve with extra BBQ glaze, if desired.