Remove the membrane from the bone-side of the ribs.

Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute. Cover and place in the icebox for about 4 hours.

Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).

Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.

Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.

Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.