4-5 lbs bone-in pork ribs or cut of choice
2 tablespoons beef tallow, pork fat or high-heat oil
Kosher salt, freshly ground black pepper, onion powder, garlic powder and brown sugar to taste. Paprika and chili are also delicious additions.
2 medium yellow onions , sliced 3/8" thick
1/2 Tbsp. Liquid smoke (optional)
1 Tbsp. apple cider vingear
12-18 oz bottle local barbecue sauce
1/2 cup of beef broth or water

Line a baking sheet with a cooling rack and add your ribs. Working in batches, season the pork on all sides with kosher salt, black pepper, onion, garlic and brown sugar. Set aside. Preheat the oven to 325°F.
Add 1 tablespoon of tallow or oil to a large dutch oven (with a lid) over medium/medium high heat. If you want instead, you can add a piece of the fat cut off from the meat and cook it off until it produces it’s own oil.
When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 3-5 minutes per side. Avoid overcrowding the pan as the ribs will steam and won't achieve a golden crust.
Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining fat, and continue browning the rest of the ribs.
Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions.
Add the BBQ sauce, liquid smoke and water or broth, pouring evenly over the onions and ribs. Gently fold together and cover tightly with the lid.
Bake for 1 hour 45 minutes to 2 hours or until the onions are soft and jammy and the pork is fork tender.

Fall Off the Bone BBQ Country Style Pork Ribs