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.
11 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE