Ingredients:
- 2 racks of baby back or St. Louis-style ribs (approximately 4-5 pounds)
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 3 cloves garlic, minced
- 1 cup reduced-sugar or sugar-free barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 300°F (150°C).
- Remove the membrane from the back of the ribs for better tenderness. To do this, insert a knife under the membrane and peel it off.
- Season the ribs with salt and black pepper.
- Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side.
- Remove the ribs from the pot and set them aside.
- In the same pot, add the diced onions and minced garlic. Sauté for a few minutes until they are softened.
- Add the barbecue sauce, apple cider vinegar, water, smoked paprika, and cayenne pepper to the pot. Stir to combine.
- Return the ribs to the pot, bone side up, and cover with the sauce mixture.
- Cover the pot and transfer it to the preheated oven. Bake for 2.5 to 3 hours, or until the ribs are tender and the meat is starting to pull away from the bones.
- If you prefer a charred finish, you can remove the ribs from the pot, brush them with a little more sauce, and broil them for a few minutes until they have a nice glaze.
- Serve the ribs with extra sauce for dipping or drizzling.