Dutch Oven Ribs
Baby back ribs will melt in your mouth when baked in a cast iron dutch oven! They're juicy, fork-tender and delicious!
Servings: 4
Calories: 1036kcal
Equipment
- 1 dutch oven (6 to 7 quart size)
Ingredients
Dutch Oven Ribs
- 5 pounds baby back pork ribs
- 1 cup barbecue sauce (I use Sweet Baby Rays)
BBQ Dry Rub
- ½ cup brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon steak seasoning
- 1 teaspoon ground mustard
Instructions
- Wipe pork ribs with a paper towel until dry.
- Using another paper towel, pull the membrane or connective tissue off the back of pork so the spice rub can penetrate the meat.
- Cut pork into 2 sections so they will fit in your dutch oven.
- In a separate bowl, mix the bbq rub together and sprinkle it on both sides of the meat. Rub spices into the surfaces of ribs with your hands.
- Use tongs to place pork in the bottom of the dutch oven that has been lined with foil.
- Close the lid on the dutch oven, place in oven and bake for 2 hours at 350 degrees.
- Open dutch oven lid. Pour your favorite BBQ sauce over ribs. Broil for a few minutes until sauce is caramelized. Enjoy!
Notes
- You can also use this same cooking technique for other types of meat like country style beef ribs, St. Louis cut or spare ribs.
- An oval dutch oven works great, but if you don’t have one, a round size gets the job done just as easily.
- There’s very little clean up involved. Add aluminum foil to the bottom of the pot to prevent scorching.
- View the Google Web Story about this recipe!
Nutrition
Calories: 1036kcal | Carbohydrates: 58g | Protein: 69g | Fat: 59g | Saturated Fat: 21g | Sodium: 1056mg | Potassium: 1108mg | Fiber: 1g | Sugar: 51g | Vitamin C: 2mg | Calcium: 166mg | Iron: 4mg