Dutch Oven Pork Ribs Recipes

THE BEST DUTCH OVEN RIBS

Steps:

• 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.

OVEN-BRAISED COUNTRY STYLE PORK RIBS WITH APPLE CIDER

Steps:

• Gather all ingredients.
• Heat the oven to 300 F (150 C/Gas 2).
• Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
• Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
• Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
• Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
• Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
• Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 1/2 tablespoons of flour with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the flour mixture and cook, stirring, until thickened.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

DUTCH OVEN RIBS

Steps:

• Begin heating coals.
• Season ribs thoroughly with sweet rub.
• Slice into 3-4 rib portions.
• Pour 1/4 cup BBQ sauce in the bottom of a deep 12-inch dutch oven. The ribs will not fit in a shallow dutch oven.
• Layer the rib portions, the BBQ sauce, and the soda, ending with BBQ sauce on the top layer.
• Cover with lid.
• Place about 20 coals on top and 20 coals underneath the dutch oven.
• Cook for about 1 hour to 1 1/2 hours, checking your heat after 15 and 30 minutes to make adjustments.
• Preheat oven to 300ºF
• Prepare ribs in dutch oven as directed above.
• Bake in the oven until the meat starts to pull away from the bone and the ribs are tender, about 3 hour to 3 1/2 hours.

SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS

Steps:

• Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
• Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
• Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

MOM'S STOVETOP PORK RIBS

Steps:

• Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
• When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

COUNTRY-STYLE PORK RIBS FOR THE DUTCH OVEN

Steps:

• Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
• Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
• Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
• Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
• Serve in large soup bowls.

DUTCH OVEN BARBECUE RIBS

Steps:

• In a 12 inch dutch oven cook onions until they are clear.
• Add remaining ingredients, except ribs.
• Cook for 15 minutes, just simmering, stir often.
• Add ribs and cover with lid.
• Cook in a slow oven, 250 degrees, for 2-3 hours or until tender.