Juicy BBQ Ribs from the Dutch Oven
Spare ribs are an absolute classic of American BBQ cuisine. They turn out particularly juicy in the Dutch Oven, as they simmer slowly in an aromatic sauce.
The combination of bacon, BBQ sauce, vegetables, and spices creates an intense flavor – and after several hours of cooking, the meat practically falls off the bone.
This recipe is perfect for grilling, a campfire, or even the oven.
Ingredients (approx. 4–6 servings)
2.5 kg pork ribs
400 g bacon
400 ml smoky BBQ sauce
330 ml malt beer or dark beer
8 potatoes
2 onions
2 red bell peppers
1 head of garlic
50 g chives
4 tbsp honey
Spices
2 tsp paprika powder
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
Preparation
1. Prepare the ribs
First, remove the silver skin from the back of the ribs.
This is best done by gently lifting it with a spoon or knife and then peeling it off.
Then season the ribs with paprika powder, pepper, salt, and garlic powder.
2. Prepare the ingredients
Slice the onions into rings.
Cut the bell peppers into large pieces.
Peel and halve the garlic.
Finely chop the chives.
3. Make the marinade
Mix the BBQ sauce with honey and chives.
Rub the ribs generously with the marinade.
4. Prepare the Dutch oven
Line the Dutch oven with bacon slices.
This creates an aromatic base and prevents the meat from sticking.
Layer the ribs in the pot.
Distribute the onions, bell peppers, and garlic between the pieces of meat.
Carefully pour in the malt beer and add some BBQ sauce on top.
Finally, place the remaining bacon slices on top.
5. Prepare the potatoes
Wrap the potatoes in aluminum foil and place them in the embers next to the Dutch oven.
6. Simmer
For a large Dutch Oven, use about 25 briquettes:
- approx. 10 briquettes under the pot
- approx. 15 briquettes on the lid
Let the ribs simmer for about 2–2.5 hours.
7. Serve
The spare ribs are ready when the meat easily comes off the bone.
Serve with baked potatoes and some extra BBQ sauce.
Tip
If you want a caramelized crust, you can grill the ribs for an additional 10 minutes without the lid at the end.
Thanks for this spare ribs inspiration to bentheadventurevan
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