Dutch Oven Barbecue Ribs
Get ready to savor fall-off-the-bone Dutch Oven Barbecue Ribs—your new go-to recipe for tender, smoky, and flavor-packed ribs made right in your kitchen. Featuring a rich, homemade dry rub of smoked paprika, brown sugar, garlic, and onion powder, these pork ribs are first seared to perfection to lock in flavor, then slow-baked in a Dutch oven for ultra-juicy results. Infused with broth and caramelized in tangy barbecue sauce, each bite bursts with a smoky-sweet balance that rivals any backyard smoker. Whether you're prepping for a casual dinner or a weekend barbecue feast, this easy one-pot recipe delivers mouthwatering barbecue ribs with minimal cleanup. Pair with coleslaw, cornbread, or your favorite sides for a complete barbecue-inspired meal!
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Recipe Information
Ingredients
- 3 lbs Pork spare ribs (or baby back ribs)
- 1 cup Barbecue sauce
- 2 tbsp Brown sugar
- 1 tbsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Ground black pepper
- 1 tsp Kosher salt
- 2 tbsp Yellow mustard
- 1 cup Chicken or beef broth
- 2 tbsp Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by removing the silver skin (membrane) from the back of each rack. Use a knife to lift one corner and a paper towel to grip and pull it off gently.
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt to create the dry rub.
Rub both sides of the ribs with yellow mustard, followed by the dry rub mixture. Make sure to coat them generously for maximum flavor.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs, working in batches if needed, for about 2-3 minutes on each side to create a nice crust.
Remove the ribs and set them aside. Deglaze the Dutch oven by pouring in the chicken or beef broth, scraping up any browned bits from the bottom with a wooden spoon.
Place the ribs back in the Dutch oven, arranging them in layers if necessary. Cover with a lid and transfer the Dutch oven to the preheated oven.
Bake for 2 hours, checking occasionally to ensure the ribs remain moist. Add a splash of broth if the liquid level gets too low.
After 2 hours, remove the Dutch oven from the oven and coat the ribs with barbecue sauce. Return the uncovered Dutch oven to the oven and bake for an additional 30 minutes to caramelize the sauce.
Carefully remove the Dutch oven from the oven and let the ribs rest for 10 minutes. Serve warm with extra barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
4924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.5 g | 448% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 109.7 g | ||
| Protein | 285.2 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4036 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
