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Wooden spoon stirring a pan of Braised Apple barbeque Ribs with Potatoes
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5 from 1 vote

Braised Apple BBQ Ribs + Potatoes

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. These slowly braised melt-in-your-mouth short ribs are seared and cooked alongside rich veggies and roasted apples in a BBQ and wine-based sauce. A new favorite comforting meal for cozy evenings! Completely Dairy-free + Gluten-free. Slow cooker option.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Keyword: apple, bbq, braised, dinner, easy, fall recipe, family-friendly, homemade, kid-friendly, ribs
Servings: 6 servings
Calories: 1208kcal
Author: Shanika

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
US Customary - Metric

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!

Notes

  • 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