Total Time
11hrs
Prep 8 hrs
Cook 3 hrs

Rub the ribs with dry seasonings to coat well and leave in the fridge for at least a minimum of 8 hours, 24 hours is even better --- If you want to save time, you can just omit browning the ribs, and add in the onions and garlic right into the sauce, I prefer to brown first --- this is very good!

Ingredients Nutrition

Directions

  1. In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
  2. Rub into ribs all over to coat well (I would use plastic gloves for this).
  3. Cover and marinate in the fridge for a minimum of 8 hours or overnight.
  4. Heat oil in large Dutch oven or roasting pan.
  5. Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
  6. Remove from pan; set aside in a bowl.
  7. Discard all but a couple of tablespoons of fat from pot.
  8. Add onions and garlic to pan.
  9. Cook for 5 minutes or until translucent.
  10. Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
  11. Place the browned ribs in sauce.
  12. Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
  13. Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.
Most Helpful

I followed this recipe exactly except I used 3 pounds of beef stew meat instead of the ribs. After after step 13, I cooked the meat in a crock pot for five hours on low instead of using the oven. The meat turned out tender and flavorful. The sauce is barbeque flavored, a bit on the sweet side, and has a slight tanginess to it. I toasted some bread with cheese slices in our toaster oven and topped it with the warm beef to make a delicious sandwich. The family raved.

beckas December 09, 2003

I felt the BBQ sauce was a bit too sweet and maybe also a bit too tangy. Next time I would cut both brown sugar and vinegar in half. When I browned the meat, the rub burned. I was afraid the burned flavor would mess up the sauce, so I washed the pan between the meat and the onion. I'm sure that lost a lot of the flavor, but it was still quite flavorful. (I was surprised at how thick the sauce was without any thickener.) I used just 2 cups of BBQ sauce, and that was more than enough sauce. I would only recommend using 3 cups if you have a LOT of meat. The ingredient list is pretty long, but it was not hard to put it all together, as I mixed the sauce ingredients while the meat was browning. Overall, I think this recipe was just OK and not "really great" as the name suggests. I doubt I'll make it again.

Cook In Southwest April 23, 2016

This was amazing! My son said, 'O.M.G. Wow!!' and asked how much we would pay for the meal in a restaurant. Definitely a new household favourite.

dinkycooks May 07, 2012