Lightly season ribs with salt and pepper, if desired. Cook ribs, in batches, in hot oil in a large Dutch oven over medium-high heat until browned on all sides. Remove from pot. Discard all but 3 Tbsp drippings in pot.
Cook onion in hot drippings until tender. Sprinkle flour over onions, and cook, stirring constantly, 2 minutes. Stir in tomato paste, brown sugar, and chili powder; cook 1 minute.
Gradually stir in wine, broth, thyme, bay leaves, and garlic. Return ribs to pot; bring to a boil, reduce heat, and simmer 25 minutes.
Preheat oven to 350°F. Cover pot, and transfer to oven. Bake 2 to 2½ hours or until ribs are very tender. Let stand until cool enough to handle. Shred meat from ribs, discarding fat and bone. Toss meat with enough cooking liquid to moisten.
Serve saucy meat on slider buns with cheese.
Nutritional Information
Main
Total
Servings
6
Fat (g)
55
55
Sat. Fat (g)
23
23
Protein (g)
35
35
Carb (g)
42
42
Fiber (g)
1
1
T. Sugs (g)
11
11
A. Sugs (g)
5
5
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