🍳 Instructions
Preheat oven to 325°F (165°C).
Sear the ribs: Pat dry, season with salt and pepper, and brown all sides in a Dutch oven with olive oil (4–5 mins per side). Set aside.
Sauté aromatics: In the same pot, cook onion until soft (5–6 mins), then add garlic for 1 min.
Deglaze: Pour in bourbon and maple syrup, scraping up browned bits. Reduce by half (3–4 mins).
Build the braise: Stir in broth, thyme, tomato paste, and Worcestershire. Nestle ribs into the liquid.
Braise: Bring to a boil, cover, and transfer to oven. Cook for 2.5–3 hours, stirring every 45 mins, until ribs are fall-apart tender.
Make the glaze: Simmer maple syrup and Worcestershire sauce until thickened (about 5 mins). Season to taste.
Serve: Let ribs rest 10 mins, then drizzle with glaze. Perfect over mashed potatoes or creamy polenta.
