Dutch Oven Barbecue Pork Spare Ribs Recipe
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Dutch Oven Barbecue Pork Spare Ribs
3 to 4 slabs of pork spare ribs
1 pint barbecue sauce
2 cups water, juice or broth, (for steaming/simmering)
Prepare charcoal grill for ash white hot coals and maximum grill
height for slow browning.
While coals are burning down, split slab ribs into individual
rib pieces and swab with cooking oil. Pepper liberally and then
brown on both sides. Do not pre-boil ribs. (If you insist, need
to cut cooking time, afford the loss of some flavor, etc. go
ahead and boil them first.)
Prepare deep 12-inch Dutch oven by placing an inverted pie pan
or trivet into oven bottom. This prevents ribs on the bottom
from sticking and burning. You may line Dutch oven with aluminum
foil to ease clean up chores. (I don't. I like the added flavor
from cooking directly in the old iron Dutch oven) Add briquettes
to the fire as necessary.
Place Dutch oven on the charcoal grill and add the browned ribs.
When the pot is half full of ribs I add BBQ sauce (or add water
to prevent drying out while simmering) to those on the bottom
only. Continue loading the oven with the browned ribs. The
steaming sauce flavors the bottom ribs thoroughly and the top
ribs somewhat less.
Slow cook/simmer ribs covered, about 2-3 hours or until meat
begins to fall off bone.
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