DUTCH OVEN SPARE RIBS RECIPES
DUTCH OVEN BARBECUE RIBS RECIPE - FOOD.COM
I cook these in a dutch oven (cast iron with lid). You can also use any heavy covered pan. Or cook them at your campsite with 10 charcoals on the bottom and 14 on top of your dutch oven maintaining 160 degrees. Be sure to have rolls or corn bread on hand.
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1572.1, FatContent 112.4, SaturatedFatContent 41.6, CholesterolContent 445.8, SodiumContent 1745.5, CarbohydrateContent 44.4, FiberContent 0.8, SugarContent 39.5, ProteinContent 94.1
SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS RECIPE | ALLRECIPES
I reviewed all the recipes for spare ribs and then borrowed ideas from many of them to come up with a blend that we tasted and loved. Great accompaniment to Sunday afternoon football games on TV.
Provided by cookingatlongbeachisland
Categories Meat and Poultry Pork Pork Rib Recipes Spare Ribs
Total Time 4 hours 25 minutes
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 322.5 calories, CarbohydrateContent 14.2 g, CholesterolContent 75.2 mg, FatContent 20.9 g, FiberContent 0.5 g, ProteinContent 19.4 g, SaturatedFatContent 7.3 g, SodiumContent 860.5 mg, SugarContent 11.5 g
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