As the weather cools, the oven heats up! A slow-cooked meat dish is always the perfect way to end a chilly day, and my Braised Apple BBQ Ribs + Potatoes do not disappoint. Slowly braised short ribs are seared and cooked alongside rich veggies and roasted apples in a BBQ and wine-based sauce. A new favorite meal for those chilly evenings!

Fall is upon us and it feels so good!

I'm now getting out the Dutch oven anticipating warm stews and soups for the colder season. Now that summer has come and gone, I am always in the mood for a warm bowl of comfort for dinner, and your Dutch oven is the perfect tool for such occasions!

My favorite meal of Autumn so far is Braised Apple BBQ Ribs + Potatoes, which consists of rich, tender short ribs cooked in a thick, spicy sauce. Also suspended within the sauce are buttery whole potatoes and oven-roasted sweet apples. If you have leftover apples from family apple picking, save some for this recipe!

This dish is essentially a one-pot meal, aside from roasting the apples. Roasting your apples prior to adding them to the stew adds a depth of smokiness and caramelization to the short ribs, making them some of the most flavorful ribs you have ever tasted!

The sauce is dark, rich, and sticky. Made from BBQ sauce (homemade or your favorite store-bought), cooking wine, and beef stock, the sauce cooks down and becomes thick and coats the meat and veggies so beautifully. Be sure to make these ribs for your next Autumn dinner party!

Cooking with Dutch Ovens

My Dutch oven is one of my most treasured kitchen tools. Every cook from novice to expert should have a heavy-bottomed Dutch oven in their arsenal! They make so many different types of dishes and really come in handy.

A Dutch oven is a thick-walled pot with a tight-fitting lid. The lid is great for making steamed foods such as rice since they do not allow steam to escape very easily. Both the lid and pot are heat-proof and typically oven-safe, depending on the brand. That means Dutch ovens can make almost any dish!

Making Tender Ribs

Short ribs are different than your typical baby back ribs. While both need lots of cooking time, short ribs typically have more meat on the bone. You will often see baby back ribs served on the rack with BBQ sauce, whereas short ribs are served in a variety of ways.

One common way to make short ribs is by braising them for a long period of time. My Braised Apple BBQ Ribs + Potatoes are exactly that! Using my favorite Dutch oven, I begin the ribs by searing them on the stove to seal in juices and flavor. Then, I transfer the whole dish to the oven to finish cooking for 3 ½-4 hours. The ribs are juicy and tender every time using this method!

Ingredients in Braised Apple BBQ Ribs + Potatoes

For the Braised Ribs:

• 5 lbs. bone-in beef short ribs
• 1 tablespoon extra virgin olive oil
• ½ red onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled + chopped
• 1 red bell pepper, chopped
• 2 lbs. baby potatoes, skin on + halved
• 4 cups BBQ sauce, homemade or store-bought
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• a cup organic beef stock
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons white cooking wine
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika

For the Roasted Apples:

• 2 Gala apples, sliced w/ skin on
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice

How to Make Braised Apple BBQ Ribs + Potatoes

For the Ribs:

Preheat the oven to 375 degrees Fahrenheit.
Season short ribs with salt, black pepper, onion powder, garlic powder, parsley, and paprika.
Add oil to a large Dutch oven (oven-safe) over medium-high heat and once heated, add the onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes.
Add in the carrots and red peppers, continuing to sauté for another 1-2 minutes. Remove veggies from the Dutch oven and onto a plate. Set aside.
Add in the short ribs (meatiest side down) and cook until golden brown before flipping it to the opposite side to brown.
Once all ribs are golden and brown, add back in the sautéed veggies along with the beef stock, BBQ sauce, and cooking wine, stirring everything together until sauce becomes dark and combined. Add in the baby potatoes and stir again.
Remove from heat and add the Dutch oven to the preheated oven, cooking everything for 2/12 to 3 hours, stirring slightly every 30 minutes to ensure that meat isn't sticking to pot or burning.
In the meantime, roast your apples.

For the Roasted Apples:

Add the sliced apples, olive oil, and seasonings in a bowl, mixing everything together until the apples are fully coated.
Place apples onto a baking sheet lined with parchment, and bake until the apples are golden brown and still a bit crunchy, about 10 to 15 minutes.
Once done, remove roasted apples from the oven and add them into the Dutch oven with ribs, stirring them in a bit until incorporated.
Let ribs continue to cook until the allotted time.
Once ribs have become extremely tender along with the veggies, remove everything from the oven and serve immediately unto a platter.
Serve with your favorite salad or side of veggies and enjoy!
Bon Appetit!

Other Recipes You'll Love

If you like this Braised Apple BBQ Ribs + Potatoes dish, then you will love some of my other favorites!

• Meatless Pumpkin Skillet Lasagna
• Garlic Herb Cheese Pizza
• Jerk Vegetable Farro Bowl with Maple-Herb Apples
• Herb Roasted Tomatoes
• Jerk Turkey Burgers with Candied Bacon

Braised Apple BBQ Ribs + Potatoes

October 21, 2021 •

By Shanika

5 from 1 vote

Warm and comforting, these Braised Apple BBQ Ribs + Potatoes are hall-off-the-bone tender, with sweet and spicy notes from fresh Autumn apples and BBQ sauce!

Prep Time: 20 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 20 minutes mins

Serves: 6 servings

Units:

US Customary|Metric

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Ingredients

• 5 lbs. bone-in beef short ribs, cut crosswise into 2-pieces
• 1 tablespoon Extra virgin olive oil
• ½ red onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled + chopped
• 1 red bell pepper, chopped
• 2 lbs. baby potatoes, skin on + halved
• 4 cups BBQ sauce, homemade or store-bought
• 3 Tbsps white cooking wine
• 1 cup organic beef stock
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika

ROASTED APPLES:

• 2 Gala apples, sliced w/ skin on
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice

Instructions

TO MAKE RIBS:

• Preheat the oven to 375 degrees Fahrenheit.
• Season short ribs with salt, black pepper, onion powder, garlic powder, parsley, and paprika.
• Add oil to a large Dutch oven (oven-safe) over medium-high heat and once heated, add the onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes.
• Add in the carrots and red peppers, continuing to sauté for another 1-2 minutes. Remove veggies from Dutch oven and onto a plate. Set aside.
• Add in the short ribs (meatiest side down) and cook until golden brown before flipping it to the opposite side to brown.
• Once all ribs are golden and brown, add back in the sautéed veggies along with the beef stock, BBQ sauce, and cooking wine, stirring everything together until sauce becomes dark and combined. Add in the baby potatoes and stir again.
• Remove from heat and add the Dutch oven to the preheated oven, cooking everything for 2/12 to 3 hours, stirring slightly every 30 minutes to ensure that meat isn't sticking to pot or burning.
• In the meantime, roast your apples.

TO ROAST APPLES:

• Add the sliced apples, olive oil, and seasonings in a bowl, mixing everything together until apples are fully coated.
• Place apples unto a baking sheet lined with parchment, and bake until the apples are golden-brown and still a bit crunchy, about 10 to 15 minutes.
• Once done, remove roasted apples from oven and add them into the Dutch oven with ribs, stirring them in a bit until incorporated.
• Let ribs continue to cook until allotted time.
• Once ribs have become extremely tender along with the veggies, remove everything from the oven and serve immediately unto a platter.
• Serve with your favorite salad or side of veggies and enjoy!
• Bon Appetit!

Tips & Tricks

• STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
• HOMEMADE BBQ SAUCE: To make your own BBQ sauce, see my recipe for BBQ Cauliflower Wings.
• STORAGE (BBQ SAUCE):Store leftovers in an airtight container and refrigerate for up to 2 weeks.

Nutrition

Calories: 1208kcal | Carbohydrates: 119g | Protein: 78g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 223mg | Sodium: 2703mg | Potassium: 2724mg | Fiber: 8g | Sugar: 73g | Vitamin A: 4649IU | Vitamin C: 62mg | Calcium: 140mg | Iron: 11mg

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