Ingredients:
- 3 pounds (1.36 kg) country-style pork ribs, bone-in or boneless
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) kosher salt
- ½ teaspoon (2.5 ml) black pepper
- 1 teaspoon (5 ml) smoked paprika
- ½ teaspoon (2.5 ml) garlic powder
- ½ teaspoon (2.5 ml) onion powder
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, chopped (about 1 cup/150g)
- 2 cloves garlic, minced
- 1 cup (240 ml) ketchup
- ½ cup (120 ml) apple cider vinegar
- ¼ cup (60 ml) brown sugar, packed
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) yellow mustard
- 1 teaspoon (5 ml) smoked paprika
- ½ teaspoon (2.5 ml) cayenne pepper (optional, for a kick!)
- ½ cup (120ml) water or chicken broth
Instructions:
- Pat the ribs dry with paper towels. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, and onion powder. Rub the spice mixture all over the ribs, ensuring they are evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches, browning on all sides (about 2-3 minutes per side). Transfer seared ribs to a Dutch oven or oven-safe pot.
- In the same skillet (or a separate one), heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, and cayenne pepper (if using). Bring the sauce to a simmer, stirring constantly until the brown sugar is dissolved. Add the water or chicken broth and stir to combine.
- Pour the sauce over the ribs in the Dutch oven.
- Cover the Dutch oven tightly with a lid. Bake in a preheated oven at 325°F (163°C) for 3-4 hours, or until the ribs are extremely tender and easily pull apart.
- Remove the ribs from the sauce. Shred the meat with two forks. Return the shredded meat to the sauce and toss to coat.
- Serve the country-style ribs hot, with your favorite sides.