Dutch Oven Ribs
Dutch Oven Ribs is a great recipe that slow cooks perfectly in a Dutch oven while camping or sporting event.
Servings: 6 people
Calories: 153kcal
Cost: $30
Equipment
- 14" Dutch Oven
Ingredients
Ribs
- 1 rack ribs trimmed; I used baby back ribs
- seasoning rub of your choice, I used an applewood rub
- 1 bell pepper red
- 1 bell pepper yellow
- 1 red onion sliced
- 1 bottle bbq sauce of your choice
- 1 can beef broth
Instructions
Recipe
- Wash and trim ribs.
- 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/
Nutrition
Calories: 153kcal | Carbohydrates: 35g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1050mg | Potassium: 325mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1411IU | Vitamin C: 53mg | Calcium: 36mg | Iron: 1mg
