Northern Joe Style Ribs - West Side Beef

Northern Joe Style Ribs

Hayden Johnston, Richmond Station’s Chef de Cuisine grew up eating lots of braised short ribs at home in Thunder Bay. His dad is Joe. This is his recipe.

We feel very strongly about good beef ribs. We sometimes wish we could include ribs in all Shares, but alas, steer only have so many. So when you do get a portion, we invite you to try this recipe and continue the legacy of this great Thunder Bay family. To this day, Hayden confesses that he doesn’t feel he makes them as well as his old man. Maybe it’s simply that he doesn’t get to enjoy them with him often enough. This recipe is best enjoyed with your dad… or Hayden’s dad Joe.


  • West Side Beef’s Back or Braising Ribs
  • 1L Ketchup
  • 1L Water
  • 2 Cups White Onion, small dice
  • 1 Cup Brown Sugar
  • 1 Cup White Vinegar
  • 4 Tbsp Butter
  • 4 Tbsp Worcestershire
  • 4 Tbsp Salt
  • 1 Tbsp Tobasco
  • 1 tsp Black Pepper


  1. Preheat oven to 300F and take your WSB Braising or Back Ribs out of the vacuum-sealed bag, discard bone guard (white, waxy fabric)
  2. Season ribs with salt and pepper
  3. Sear ribs in a braising dish over medium-high heat, make sure to sear all sides, remove ribs and set aside
  4. Remove fat from braising dish, discard
  5. Add all BBQ sauce ingredients to braising dish and bring to a boil, then reduce heat to a simmer*
  6. Place ribs in the braising dish, make sure they are covered by sauce
  7. Cook for approx. 3 hours or until almost falling-off-the-bone tender, remove ribs to rest*
  8. Remove lid and continue to cook until the sauce is reduced to the desired thickness

Note: Skim the fat off the top of the braise every 30 minutes or so. You don’t want the fat to get emulsified into your sauce

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