• Preheat the oven to 350℉.

Prep Boneless Country Style Ribs

• It is imperative that you have the dark pink/reddish country ribs for this recipe. If your ribs are very light pink to almost whiteish in color they will not be as tender and juicy as the darker color.
  
• If your ribs are already cut into approx. 1 inch wide by 5-6 inches long you are good to go.
• But, sometimes the country ribs come in one slab or in larger pieces. If this is the case with your ribs, cut them into the smaller 1"x6" pieces.

Braising Liquid

• In a large Dutch Oven or oven safe pot with a lid, whisk together the chicken broth, ketchup, Worcestershire sauce, garlic and spices.
  ½ cup chicken broth, ⅓ cup ketchup, 2 tablespoon brown sugar, 1 Tbsp. Worcestershire sauce, 1 ½ teaspoon onion powder, 1 teaspoon kosher salt, 1 tsp. chili powder, 1 tsp. smoked paprika, ½ teaspoon cumin, ¼ tsp. black pepper, 4 garlic cloves
• Toss the ribs in the braising liquid and then nestle them into the liquid. Add the cut onion pieces around the ribs.
  3-4 pounds boneless country style ribs, 1 yellow onion
  
• Bring this to a boil over medium - medium/high heat on the stove top.
• Remove from the heat and carefully tuck a piece of parchment on top of the ribs and braising liquid. Then pop the lid on the pot.
  

Baking the Country Style Ribs

• Transfer the pot to the oven and bake for 1.5 hours at 350℉.
• Then remove the pot from the oven and check the ribs. When you insert a fork you shouldn't meet hard resistance.

  If you do tuck the ribs back in and pop them back in the oven for another 15 minutes.
• At the end of the cooking time remove the ribs from the Dutch Oven to a rimmed baking sheet. Increase the oven temp to 450℉.
  
• Coat the ribs on all sides with your favorite BBQ Sauce.
• Pop them in the oven for another 10 minutes, flipping the ribs half way through.
• Time to eat!
  

Serving

• Serve the ribs with extra BBQ sauce on the side.
• These are great served with potato salad, corn on the cob and cucumbers with onions.