Oakland Style Ribs

Sunday Night Football

Denver Broncos (6-2) at Oakland Raiders (6-2)

Sunday, November 6, 8:30pm

Oakland Style Ribs

Oakland Style Ribs

One of the culinary secrets hidden within the neighborhoods in and around Oakland is the abundance of soul food joints. You’ll find fried chicken and waffles, mac and cheese, banana pudding and so much more, with some establishments boasting over 100 years serving customers the most finger-licking feel good food in the nation. Many of these kitchens were opened by folks migrating across the country from places like Houston, the Carolinas, Georgia, even one really great one from Taiwan of all places! And somewhere along the way, as is the case in the more well-known BBQ meccas throughout the country, Oakland has a lesser-known BBQ sauce that’s used on their mouthwatering ribs and other meats, and it’s become one of my favorite sauces and condiments to use on tons of things.

  • 2 Racks Baby Back Ribs
  • 2 ½ tsp Onion Powder
  • 1 ½ tsp Garlic Powder
  • 1 ½ tsp Paprika
  • 2 tsp Cumin
  • 1 tsp Salt
  • ½ tsp Black Pepper


  • 1 T Butter
  • 1 C Chopped Carrots
  • 1 C Chopped Celery
  • 1 C Chopped Yellow Onion
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 C Red Wine
  • 2 C Beef Stock
  • 1 15oz Can Tomato Sauce
  • 1 T Minced Garlic
  • ¼ C Soy Sauce
  • ¼ C Worcestershire Sauce
  • 2 tsp Paprika
  • ½ tsp Dried Mustard Powder
  • ¼ C Brown Sugar

Preheat oven to 250 degrees. Mix together the spices for the rib rub (onion powder, garlic powder, paprika, cumin, salt and pepper) in a small bowl and generously cover both sides of the rib racks. Cover each rack individually and place on a baking sheet in the oven. Cook for 4 hours. Melt Butter in a medium saucepan on medium heat. Add the carrots, celery and onion and cook, stirring occasionally, for 7-8 minutes. Add salt and pepper and turn the heat to high. Add the wine, bring to a boil, and let cook for 6-7 minutes to cook off the alcohol. Add the beef stock, tomato sauce, garlic, soy sauce, Worcestershire, paprika and dried mustard. Reduce heat to medium low and keep uncovered. Add the brown sugar and stir everything well to combine. Cook for an additional 45 minutes and remove pan from heat. Allow to cool for 20-30 minutes and transfer contents to a blender. Blend well to liquefy and transfer back to pan. Bring heat back to medium low and cook for an additional 30 minutes, or until sauce has thickened.