- 5 pounds country-style pork ribs, bone-in
- ¼ cup all-purpose flour
- Two tablespoons of canola oil
- Black pepper, freshly ground
- Two yellow onions, medium, thickly sliced to half-moons
- Kosher salt
- ¾ cup water
- ¾ cup ketchup
- ½ cup sugar, granulated
- 1/3 cup Marsala wine
- Two tablespoons apple cider vinegar
- 1 ½ tablespoon Worcestershire sauce
- 1 ½ tablespoons soy sauce
- One teaspoon kosher sauce
- ¾ teaspoon chili powder
- ¾ teaspoon paprika powder
- Two cloves garlic, minced
- Season the pork ribs generously with black pepper and kosher salt, and then toss them lightly in flour. Take a baking sheet and line the inside with a cooling rack. Place the ribs on the baking sheet.
- In a cast-iron pan, fry a tablespoon of canola oil at medium or medium-high heat. Brown the ribs in the oil in batches on all sides- this takes about 15 to 20 minutes for each set. If you notice any burned pieces on the pan, wipe them out before you brown the rest of the batches.
- Preheat the oven to 325°F and while it heats up, combine the BBQ sauce ingredients in a bowl and whisk thoroughly. Add a little water if you find it too thick.
- Put the browned ribs in a Dutch oven, making sure they’re snuggled together evenly. Spread the sliced onions over the ribs, whisk the sauce again and pour over the onions and ribs to cover them. Cover the lid tightly.
- Set in the oven and bake until the onions are soft and the ribs are soft. This process may take between one and a half to two hours. Halfway through the cooking time, open the lid and spoon the sauce over the ribs.
- Once ready, you can serve as you wish. And if you notice any excess fat you don’t need, you can skim it off beforehand.