Try this Dutch Oven BBQ Ribs recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 20.4375000087644 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.5052218756455 g
- Serving Size 1 1 recipe (1835g)
- Sodium 73.6805729166668 mg
- Sugar 0 g
- Trans Fat 0.24872437510666 g
- Calories 181 calories
Step-by-step
- Heat coals in a chimney until hot.
- Sprinkle both sides of the ribs with salt and pepper.
- In the Dutch oven heat up the oil over a camp stove or hot coals. Sear the pork ribs on all sides until lightly browned.
- Pour in the BBQ sauce and mix around to cover the ribs.
- Place the lid on the Dutch Oven.
- Spread out 8-10 hot coals on the ground in a circular fashion, and place the Dutch oven on top. Then spread out 8-10 hot coals on top of the Dutch Oven.
- Let cook for about 3- 3½ hours, checking every once and a while until the ribs are tender and fall apart easily.
- Enjoy!
Dry-rubbed barbecue ribs cooked over indirect smoke represent the standard American backyard style, but braising pork cuts inside a heavy cast iron vessel yields a vastly different texture. Searing meat before braising initiates the Maillard reaction, developing complex savory flavor compounds as amino acids and reducing sugars brown under direct heat.
Assessing Doneness Without a Probe
Relying on time alone introduces risk because cuts vary. Look for specific physical cues instead. Insert a wooden skewer into the thickest muscle fiber at the two-hour mark. Resistance should feel minimal, comparable to pushing through softened butter. Pull gently on the meat. If the connective tissue releases cleanly and individual muscle strands begin to separate, the collagen has successfully gelatinized.Managing Heat Distribution
Dutch ovens require careful thermal regulation when using charcoal briquettes. Maintain an internal simmering environment around 200 degrees Fahrenheit by balancing eight to ten coals on the heavy lid with an equal amount underneath. Rotate the heavy pot 180 degrees every forty-five minutes to compensate for uneven wind exposure outdoors. Store leftovers below 40 degrees Fahrenheit within two hours of cooking.
