18 oz bbq sauce bottle of your choice (I used Pineapple Brown Sugar BBQ sauce by Taylor Homemade)
1 tbsp olive oil
5 lbs oxtails
2 tbsp all-purpose flour
1 medium onion diced
3 garlic cloves diced
1 medium carrot peeled and diced
2 celery stalks diced
1 red bell pepper diced
1 habanero pepper
2 tbsp Jamaican me Jerk spice
3 bay leaves
1 1/2 cup red wine (I used Red Blend by the McBride Sisters Black girl magic line for its bitter taste)
2 - 3 cups of Taylor Homemade BBQ Sauce
1 cup beef broth
3 fresh thyme sprigs
Pre-heat oven to 275 degrees. Season oxtails with jerk spice. Dust oxtails with flour. Set aside
Heat olive oil in a large dutch oven pot on medium. Add the oxtails and brown on all sides. Be careful not to overcrowd the pan. If necessary brown in batches. Remove oxtails to a paper towel laden plate. Remember you just want to brown them and not cook them!
Take the habanero and using the sharp end of a knife puncture each side of the chili creating small slits/incisions.
Saute the onions, garlic, carrots, and celery for 4-5 minutes. Stir as needed.
Add the habanero and red bell peppers, mixing them in well with the other vegetables. Add the bay leaves, Jamaican me Jerk spice. Let cook 2-3 minutes, mixing as needed.
In a separate pan, heat oil and add flour. To make a gravy. Continue to stir until smooth. If it gets to thick add water.
Add the wine to the pot and deglaze using a wooden spoon to scrape up the bits.
Add the bbq sauce, beef broth and remaining spices. Mix well, then poir over oxtails and add fresh thyme.
Cover with heavy lid and bake on 275 for 4 hours. Oxtails should be fork tender. Sauce should have the consistency of a thin bbq sauce.