The Best Dutch Oven Ribs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
4 servings
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Calories
499 kcal
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Course
Main Course
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Cuisine
American
The Best Dutch Oven Ribs
Description
This recipe season pork baby back ribs thoroughly with a balanced dry rub including paprika, garlic and onion powders, ground mustard, and a hint of cayenne for mild heat, sweetened by coconut sugar. The ribs are then layered with sliced onions in a Dutch oven, submerged partly in beef broth and barbecue sauce for moisture and flavor throughout the slow cooking process.
Baking uncovered in the oven for 2½ to 3 hours allows the ribs to become tender, reaching an internal temperature optimal for tenderness between 195°F and 200°F. The slow heat and covered cooking method breaks down connective tissue, resulting in soft, fall-off-the-bone meat with a smoky, spiced crust from the rub. Topping finished ribs with extra BBQ sauce adds richness and moisture before serving.
This approach makes ribs accessible without a grill, using kitchen equipment like a 7-quart cast iron Dutch oven. Leftovers can be refrigerated up to four days and reheated in an oven to retain flavor and texture. The recipe is adaptable with beef or chicken broth and different barbecue sauces.
Ingredients
- 1 white onion sliced
- 1 rack baby back ribs I used pork
- 1 ½ cups beef broth
- 1 cup BBQ sauce
Dry Rub
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tbsp coconut sugar or brown sugar, see note
- 1 tsp onion powder
- 1 tbsp ground mustard
- ½ tsp cayenne pepper
- 1 tsp salt sea salt
- 1 tsp black pepper ground
- ½ tsp oregano
Instructions
- First, preheat oven to 300 degrees Fahrenheit.
- In a large Dutch oven, add chopped onion.
- Then, mix together dry rub mix. Rub on both sides of ribs.
- If ribs are too long to fit in Dutch oven, then carefully cut into 2 or 3 pieces that will fit inside.
- Once seasoned and cut, layer ribs in Dutch oven.
- Pour beef broth and BBQ sauce on top.
- Place Dutch oven in the oven. No need to cover the Dutch oven.
- Bake for 2 ½ to 3 hours or until ribs are tender.
- Finally, remove ribs from Dutch oven. Top with additional BBQ sauce if desired.
Notes
- Use a 7-quart cast iron Dutch oven for best results.
- Apply dry rub evenly on both sides of pork baby back ribs before layering.
- Beef broth can be substituted with chicken broth or other broths as desired.
- Any barbecue sauce works; choose according to taste preference or dietary needs.
- Cook ribs until internal temperature is between 195°F and 200°F for optimal tenderness.
- Store leftovers in an airtight container refrigerated up to 4 days; reheat in oven at 300°F for 7-8 minutes on a parchment-lined baking sheet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1789mg | 75% |
| Potassium | 666mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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