Why These Fall-Off-the-Bone Dutch Oven Ribs Get Rave Reviews Every Single Time
One of the nice things about Dutch Ovens is that you can use them anywhere. They are a great alternative when eating outdoors, or when camping.
Today we’re going to make what Gary (our friend at Cooking Outdoors) claims to be the World’s Best Dutch Oven Ribs…
I must admit that they are among the best you can cook!
It’s pretty easy, and of course, the secret is in the rub. You’ll discover it right below the Ingredients list.
Make sure to get quality ribs (St. Louis cut, for example)
If I had a dime for every time someone said “These are the best ribs I’ve ever had”… well, I wouldn’t be rich, but I’d have enough to buy another rack. These Dutch oven ribs are more than just good—they’re unforgettable. I’ve cooked them at Dutch oven gatherings, backyard cookouts, even out camping with friends, and I always end up handing out the recipe.
The beauty of this dish is that it’s not fussy. You don’t need a smoker, a fancy grill, or a backyard BBQ pit. Just a solid Dutch oven (even an oval roaster works) and a few layers of bold flavor.
Here’s the step-by-step video:
Here’s the Ingredients List:
Exquisite Outdoors Dutch Oven Ribs (Slow Cooked)
Equipment
- Dutch oven (12–16 inch)
- Lid trivets or grill grates
- Charcoal
- Gloves
- Tongs
Ingredients
- 1 rack St. Louis cut pork ribs membrane removed
- 1 red bell pepper sliced into rings
- 1 yellow bell pepper sliced into rings
- 1 large red onion sliced into rings
- 3 tbsp honey mustard as binder
- 3 –4 tbsp pork rib rub sweet heat style
- 1 bottle Guinness or other dark beer
- ¾ to 1 cup barbecue sauce Trader Joe’s Kansas City BBQ sauce recommended
Instructions
Step 1: Prep the Base
- Layer your sliced peppers and onions at the bottom of your Dutch oven. They’ll act like a trivet, keeping the ribs elevated and roasting instead of boiling.
Step 2: Rub the Ribs
- Rub down your rack of ribs with honey mustard. It adds tang and helps the seasoning stick. Generously coat both sides with your favorite pork rub. My go-to is a sweet and spicy blend I’ve been tweaking for years. (Shortcut tip: Store-bought rubs work just fine, too—just make sure it has some brown sugar and chili kick.)
Step 3: Layer & Sauce
- Place your ribs on top of the veggies. If your Dutch oven is round and the ribs are long, slice them in half. Stack carefully with sauce between layers if needed.
- Pour the BBQ sauce over the ribs, letting it drip and ooze around. Then carefully pour the Guinness into the bottom—just enough to not touch the meat.
Step 4: Charcoal Setup
- Elevate your Dutch oven over hot coals using lid trivets turned upside down or small grill grates. Place about 16 coals underneath and 16 on top using the ring method. (Gloves are a must here—the lid gets hot and this is not the time to play with fire (literally)
Step 5: Roast Away
- Cook for 2½ to 3½ hours, refreshing the charcoal every 45 minutes. Add about 10 coals to the top and 6–8 below each time. Try not to peek too often—the magic’s happening inside!
Notes
You may want to try this amazing Barbecue Rub too:
1/4 cup coarse salt.1/4 cup (packed) dark brown sugar.
1/4 cup paprika.
3 tablespoons freshly ground black pepper.
1 tablespoon garlic powder.
1 tablespoon dried onion.
1/2 to 1 teaspoon cayenne pepper.
1/2 teaspoon celery seeds.
What Makes These Ribs Special?
It’s all about layering. A colorful bed of red onion and bell peppers creates a built-in roasting rack. The ribs rest above it, soaking in the rich steam from beer, mustard, and rub spices. As they cook low and slow over coals, they caramelize, roast, and fall apart—all at once.
Oh, and the bottom “slop”? It’s like a stew made of barbecue dreams.
Make sure to like and share if you enjoyed these Ribs made in the dutch oven!
Via Cooking Outdoors, Best Dutch oven barbecued ribs you’ll ever taste.
Similar recipes: