Remove skin on back of ribs. Using a paper towel will make it easier to peal the skin off the back. Dry completely.
Apply a light coating of Honey mustard to all surfaces of ribs and coat your ribs with the BBQ rub on all sides.
Slice Bell peppers and Onion, place in bottom of Dutch oven.
Place rubbed ribs on top of Bell peppers and Onion.
Pour BBQ sauce on top of ribs, enough to cover thickly.
Pour the whole can of beef broth in the bottom.
Cooking Time
Try to cook at least two hours.
350°F seems to be the best for me.
Cook up to three hrs and you might have to use a spoon to eat your ribs.
Notes
Note: This works really well on a Camp Chef stove with a Dutch Oven dome or if the weather is bad, use your indoor stove.Credit: Adapted from Gary House (Cooking Outdoors) – http://www.cooking-outdoors.com/best-dutch-oven-bbq-ribs-youll-ever-taste/
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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