Pat dry ribs with a paper towel. Salt and pepper the ribs.

Heat 1 TBSP oil in a large Dutch Oven over medium high heat.

Brown ribs on all sides. Remove ribs from the pot and set aside to rest. They will complete cooking later.

Add another 1 TBSP of oil to Dutch Oven. Slowly brown onions on low heat, stirring constantly, until golden and caramelized- about 8 minutes. Add thyme & chicken stock to the pot. Nestle ribs back into pot. Bring mixture to a boil. Reduce heat, cover and let cook 1 hour, stirring occasionally.

After 1 hour, add potaotes to the pot and 1 cup of BBQ sauce. Cover and cook on low another 30-45 minutes until potatoes are fork tender. Remove ribs and potatoes and keep warm. With top off of Dutch Oven, bring gravy to a boil again and let reduce for 10-15 minutes until sauce is thick and rich. Return ribs and potatoes to pot to coat with grazy.

Serve hot with extra gravy on the side.