It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.
You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.
Equipment Needed – Dutch Oven Barbecue Ribs
- 12 inch Dutch Oven (8 quart)
- charcoal sufficient for two or possibly three refreshes
- dutch oven lid lifter
- charcoal chimney starter
- newsprint (for charcoal)
Ingredients – Dutch Oven Barbecue Ribs
- 5 lbs. short ribs or baby back ribs
- 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
- 1/2 cup extra virgin olive oil
Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.
Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs; it takes about 10 to 15 minutes.
Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.
I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.
Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.
I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?
Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.
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