2.Pat the ribs dry with paper towels and liberally season with salt and pepper.
Heat the oil in a large dutch oven over medium-high heat. Brown the ribs in the oil about 3 minutes per side. Remove and set aside.
Add the celery and onions to the remaining oil in the dutch oven and cook until tender, about 5 minutes.
Pour in the apple cider vinegar while scraping the the pan to release any bits off the bottom.
Stir in the tomato sauce, 1/2 tsp salt, red pepper flakes, garlic powder, bay leaves, jalapenos and chicken broth and bring to a boil. Return ribs to the pan.
Cover the dutch oven and place in the preheated oven for 1 1/2 hours.
Uncover the ribs and let cook in the oven an additional 30 minutes to brown the ribs and reduce the sauce.
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