Barbecue Ribs Recipe
Daily Value: 33%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||4µg||1%|
|Fatty acids, total monounsaturated||15g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
This recipe for Dutch oven ribs is smothered in thick BBQ sauce and cooked to perfection.
[Editor’s Note: Lewis uses a type of Dutch oven known as a camping, cowboy, or chuckwagon, which has a rimmed cover in order to place coals on top. If you are using a generic Dutch oven, you can simply place it inside your home oven at 325 degrees rather than using hot coals as Terry instructs.]
- 6 pounds of country-style pork or beef ribs, individually separated
- Salt and pepper, to taste
- One 28-ounce bottle of BBQ sauce, preferably Bull's Eye
- One 12-inch Dutch oven
- 60 hot coals
Over 12 coals, slightly brown the ribs in a Dutch oven and season with salt and pepper. Cover the ribs with barbecue sauce.
Cover and bake, using 8 coals underneath the oven and 14-16 coals on top, for 1 ½-2 hours. (You will need to replace the coals with new ones after 50 minutes of cooking time.) If the sauce gets too thick during cooking, add a small amount of water to thin it.
Adapted from "Dutch Oven Cooking," by Terry Lewis (Gibbs Smith, 2011)Servings: 10