Saturday, November 8, 2008

Basic Dutching – Dutch Oven BBQ Pork Ribs

A while ago, we bought this rack of ribs, and I always thought we’d just throw it on the grill. But this week, I got to thinking that it would be fun to try and do them up in the dutch oven. I looked around and found a bunch of different recipes, and a few ideas.

I found a bunch of recipes that made it out to be truly the ultimate in basic dutching. One, in fact, was the purest of simple. It said to cut apart the ribs, put them in the dutch oven and pour barbecue sauce over them, then to cook them for about an hour and a half.

It doesn’t get much more basic than that!

So, even though I like it simple, I can’t leave it at that… You know me! So, I just had to tweak it up a bit. First a spice rub, then some homemade barbecue sauce.

It is still very simple, only two steps. My son proclaimed it the best ribs he’s ever eaten. I was even a little bit impressed, myself! I based the recipe off of one I got from the book of recipes from the 2008 IDOS World Championship Cook Off*. So, it’s at least got a great pedigree.

Dutch Oven BBQ Pork Ribs

12” dutch Oven
8-9 coals below, 17-18 above

  • 2-3 lbs rack of pork ribs
  • One medium onion

The Spice Rub
  • 1 Tbsp garlic powder
  • ½ Tbsp paprika
  • ½ Tbsp salt
  • ½ Tbsp black pepper
  • 1 tsp cumin
  • 1 tsp chili powder

The BBQ Sauce
  • 1 18oz jar apricot preserves
  • 2 8oz cans tomato sauce
  • ½ cup mustard
  • ½ cup molasses
  • 2 Tbsp red wine vineagar
  • ½ cup brown sugar
  • 1-2 Tbsp crushed red peppers
  • ¼ cup lemon juice

I started by lighting up about 35 coals or so, enough for the pot and a few extra for the side fire. While those were getting warmed up, I got the ribs ready. First, I mixed up the spices in the rub. Next, I put a little oil in the bottom of the pot. Then I sliced up the onion, and layered it over the bottom of the dutch oven. I cut the rack of ribs into three pieces (you could cut it into individually separate rib bones if you wanted), and coated them on both sides with the spice rub, placing them into the dutch oven. I put that on the coals.

While that was cooking, I mixed up the sauce. I just put it all into a bowl, and mixed it up.

After about a half hour, I added some more fresh coals into the side fire. Within 15 minutes, the original coals were pretty died down and I was replacing them with the newer coals. I checked the ribs and they were cooking up nicely.

Pretty soon after replenishing the coals, I brought out the BBQ sauce, and poured it over each rib piece. I turned each one over and smothered the other side as well.

I wanted the sauce to glaze onto the meat, so instead of just putting the lid back on, I wedged one side open a little bit, so the moisture could escape. Since some heat would be escaping, too, I added a few extra coals on the bottom and on the top.

The total cooking time was between an hour and a half to two hours. Probably closer to two.

When I brought it in, it was covered with this delicious glaze, and the smell of the sauce permeated the house. Wow. It was GREAT!

*From Scott and David Clawson, 2007 IDOS World Champions , with Jared Cahoon


  1. Dude, I can't for the life of me think of a good reason why you didn't make these awesome ribs for the Chapter Cook-Off / DOG event today. It would have been the perfect occasion for me to eat all your ribs.

    I really did miss you there today. Really thought you might make this one.

    Maybe next time...

  2. Thanks, guys! One of these days, I swear, I'm going to actually show up at a DOG, and surprise you all. Family stuff just keeps jumping up on me.


  3. I think the first time "Jared" made this recipe for a cook-off was the 2007 Lehi Rodeo Round Up. I know they were awesome in a couple of other cook-offs.

    For those interested, here is a link to a PDF file of the cook-book for the 2007 Lehi Rodeo Cook-Off. Jared's "Southwest Chipotle BBQ Ribs" can be found on page 43.


  4. We just made these after finding this recipe and thoroughly enjoyed them. AMAZING...and thanks for sharing.

  5. my grill is down so this gives me an oportunity to try out our dutch ovens... I am in the process of cooking right now and am so excited. This will be part of a birthday celebration for our 17 yr old. Thanks for the great eats.

  6. I live in Abu Dhabi, United Arab Emirates. Pork is a little difficult to come by here, but I found a butcher who had some ribs. I used your recipe, cooked it out in the desert. My kids have never had pork ribs before, and they could not believe how tender, tasty and juicy they were. THANK YOU Utah Mountain Men!

  7. Thank you because you have been willing to share information with us. we will always appreciate all you have done here because I know you are very concerned with our. top ten gas grills under 300



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