Camping Dutch Oven BBQ Ribs Recipe
Servings: 6 -8 Servings
Camping For Foodies Dinner Camping Recipes: This Camping Dutch Oven BBQ Ribs Recipe is slow-cooked in sauce for super-tender meat.
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Ingredients
Dry Ingredients To Measure & Mix At Home
- 2 1/2 cups brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 2 teaspoons paprika
- 1 teaspoon celery seed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 2 teaspoons pepper
Ribs & Sauce
- 3 baby back rib racks NOTE: If you don’t have a deep 12" Dutch oven and you are using a regular 12” Dutch oven, you may only be able to fit 2 – 2 1/2 racks of ribs.
- 4 tablespoons butter
- 2 onions chopped
- 4 cloves garlic minced
- 3 cups ketchup
- 1 (29 oz) can tomato sauce
- 2 1/2 cups red wine vinegar
- 1 cup unsulfured molasses
- 3 tablespoons hickory flavor liquid smoke
Instructions
- Measure and mix dry ingredients, store in sealed container up to 6 months.
- Build The Sauce in a large saucepan over medium heat. Start by melting the butter.
- Now add the onions and garlic and sauté until tender.
- Now add the ketchup, tomato sauce, red wine vinegar, molasses, liquid smoke and stir until incorporated.
- Now add the brown sugar, garlic powder, onion powder, chili powder, paprika, celery seed, ground cinnamon, cayenne pepper, salt and pepper (these are the ingredients I measured and mixed at home.)
- Thicken the sauce, reduce the heat to low and stir occasionally, simmer uncovered about 20 minutes or till desired thickness (shorter cooking time = thinner sauce, the longer you cook it, the thicker it will become.)
- Cut the silverskin off from the back of the ribs. You can use a butter knife to pull it up pretty easily. Depending on where you purchase your ribs, the silverskin may already be removed which is always a nice thing! Cut the rack to fit into the Dutch oven; 4-5 ribs per cut works well.
- Prepare your heat (campfire coals or charcoal briquettes) for cooking with a deep 12" Dutch oven.
- In deep 12” Dutch oven, cover 3 cut racks of baby back ribs with BBQ sauce keeping the level about 1 inch below the lid to avoid the sauce boiling over as it begins to simmer. Camp Cooking Tip: The key to these ribs being super tender is keeping them submerged in the sauce throughout the cooking process. If you can’t get all of the ribs in the sauce, rotate them throughout the cooking process pulling the ribs from the bottom and placing them on top every half hour or so.
- Simmer for 4-6 hours (6 is better, so make sure you start this meal early enough to get maximum flavor and tenderness out of this recipe.) You can use charcoal briquettes or a campfire to cook this Camping Dutch Oven BBQ Ribs recipe; either way, you want to monitor the heat throughout the cooking process to cook them at a simmer.
Notes
Camp Cooking Tip: When I am slow cooking over a long period of time with my camp Dutch oven using charcoal briquettes, I keep batches of about 15-20 briquettes in the rotation throughout the day. In other words, as the cooking briquettes burn down, I have another batch of about 20 briquettes in my Rapid Fire Chimney Starter getting ready to add to my cooking pot and I monitor the ribs to let me know if I need to add more coals or remove some of them to maintain a simmer.
Nutrition Information
Serving: 1g | Calories: 1063kcal | Carbohydrates: 171g | Protein: 29g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 2125mg | Potassium: 1781mg | Fiber: 2g | Sugar: 158g | Vitamin A: 1402IU | Vitamin C: 9mg | Calcium: 289mg | Iron: 6mg