• 1 cup sliced onion (white or purple onion)
• 1 cup ketchup (Heinz brand recommended)
• 1/2 cup chili sauce (Heinz brand recommended)
• 2 tablespoons kosher salt (Diamond Crystal brand recommended)
• 1 cup water
• 3 tablespoons Worcestershire sauce
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 tablespoons dry mustard
• 1 teaspoon paprika
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 4 pounds country-style beef ribs
• 2 tablespoons canola oil
• 2 tablespoons butter
• 3 tablespoons fresh parsley, diced

Instructions

Preheat the oven to 325°F. Season the beef ribs generously with salt and black pepper. In a large Dutch oven, heat the canola oil and butter over medium-high heat. Sear the ribs on all sides until browned, working in batches if needed. Transfer the browned ribs to a plate and set aside.

Add the sliced onion, ketchup, chili sauce, kosher salt, water, Worcestershire sauce, apple cider vinegar, brown sugar, dry mustard, paprika, and lemon juice to the Dutch oven, stirring well to combine. Return the ribs and any accumulated juices to the pot, nestling them partially into the sauce. Cover with a lid and place on the middle oven rack.

Braise for 4 hours total, checking after 2 hours to baste the ribs with sauce and adding a small amount of water if needed to maintain the sauce consistency. Once the ribs are tender, remove from the oven and let rest for 15–20 minutes before serving. Sprinkle with fresh parsley before serving.

Notes

• The sauce can also be prepared separately in a saucepan and simmered until reduced to use as a barbecue-style sauce.
• Delicious served with mashed potatoes, green beans, and dinner rolls.
• This recipe also works well with other cuts of meat or styles of ribs.