Imagine fall-off-the-bone ribs with a smoky, savory aroma that fills your kitchen—no grill or smoker required! Cook these Dutch Oven Ribs low and slow, allowing them to soak up all the rich spices. Transform simple ingredients into a melt-in-your-mouth masterpiece. Impress family and friends with flavors so bold, they'll think you spent hours at the grill. Dive into the recipe and discover a new favorite way to make perfect ribs, including my personal recipe for dry rub.
Serve these ribs with a side of my Bacon and Mushroom Pasta and/or my Grilled Radicchio Salad. Use your Dutch Oven for a more traditional purpose by making any of my filling soups. Try my Italian Meatball Soup, Chicken and Dumplings or even my Cozy Autumn Wild Rice Soup for filling and comforting soups.
Ingredients
Find below the list of ingredients I used to make these Dutch Oven Ribs.
- Pork Back Ribs
- Brown Sugar
- Ground Coffee
- Cocoa Powder
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Chili Powder
- Salt
- Yellow Mustard
See recipe card for quantities.
How to make Dutch Oven Ribs
Start by preheating your range or wall oven to 325F. Line the inside of a 6 or 7 quart Dutch Oven with aluminum foil.
1. Combine the ingredients for the dry rub in a small bowl. Whisk together the brown sugar, ground coffee, cocoa powder, paprika, garlic powder, chili powder, onion powder, and salt, until well homogenous.
2. Pat down each side of the ribs with a paper towel to remove excess moisture. Use a spoon to lift up a corner from the silver skin, lining "underside" of the rib. Use a paper towel to grab onto it and slowly pull it off the rack.
3. Lather the the ribs with yellow mustard and then sprinkle on the dry rub.
4. Flip over the ribs and repeat on the other side with the mustard and dry rub.
5. Place the coated ribs in the prepared Dutch oven, making sure that they overlap the least possible. Secure the lid on the pot and place in the preheated oven for 2 hours.
6. Remove the Dutch Oven Ribs from the oven. Brush the ribs generously with your favorite BBQ sauce.
Line a baking tray with a clean piece of foil. Transfer carefully the cooked ribs from the Dutch oven, onto the baking tray. Turn on the broil setting of your oven. Place the ribs on the oven's middle rack to that they are not too close to the broiler. Keep an eye on them and remove from the oven from the BBQ sauce starts to bubble.
Substitutions
- Prepared Dry Rub - Feel free to pick up your favorite dry rub from the grocery store if you do not have all of the ingredients in this recipe to make mine.
Storage
Store any leftover Dutch Oven Ribs in an airtight container. Place in the refrigerator for 2-3 days. Portion up leftover ribs in freezer safe containers with some cooked veggies and/or rice, for up to a month, as a great take away lunch.
Recipe
Dutch Oven Ribs
Equipment
- 1 7-Quart Dutch Oven
Ingredients
- 40 ounces Pork Back Ribs around 1100 grams
- 3 tablespoon Yellow Mustard
- ¼ cup BBQ Sauce
Dry Rub Ingredients
- 1½ tablespoon Brown Sugar
- ½ tablespoon Ground Coffee
- ½ tablespoon Cocoa Powder
- ½ tablespoon Smoked Paprika
- ½ tablespoon Garlic Powder
- ½ tablespoon Onion Powder
- ½ tablespoon Chili Powder
- ½ tablespoon Salt
Instructions
- Start by preheating your range or wall oven to 325F. Line the inside of a 6 or 7 quart Dutch Oven with aluminum foil.
- Combine the ingredients for the dry rub in a small bowl. Whisk together the brown sugar, ground coffee, cocoa powder, paprika, garlic powder, chili powder, onion powder, and salt, until well homogenous.
- Pat down each side of the ribs with a paper towel to remove excess moisture. Use a spoon to lift up a corner from the silver membrane, lining "underside" of the rib. Use a paper towel to grab onto it and slowly pull it off the rack.
- Lather the the ribs with yellow mustard and then sprinkle on some of the dry rub to cover. Flip over the ribs and repeat on the other side with the mustard and dry rub. You might not use all of the rub mixture, that is ok.
- Place the coated ribs in the prepared Dutch oven, making sure that they overlap the least possible. Secure the lid on the pot and place in the preheated oven for 2 hours.
- Remove the Dutch Oven Ribs from the oven. Brush the ribs generously with your favorite BBQ sauce.
- Line a baking tray with a clean piece of foil. Transfer carefully the cooked ribs from the Dutch oven, onto the baking tray.
- Turn on the broil setting of your oven. Place the ribs on the oven's middle rack to that they are not too close to the broiler. Keep an eye on them and remove from the oven from the BBQ sauce starts to bubble.
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