Dutch oven ribs are an easy but impressive dinner for home or when you’re out camping! Get the step-by-step directions for both coal and oven dutch oven use and make these BBQ pork ribs today!
Making dutch oven ribs is one of our favorite camping meals. They taste amazing every time and are so easy to put together!! We definitely prefer the bone-in ribs as opposed to the country-style ribs, which don’t have bones.
What kind of pork ribs should I use?
You can purchase baby back ribs or St. Louis style ribs – either will work but make sure you pay attention the to total weight. St. Louis style ribs are typically larger and will take longer to cook. Either will turn out delicious!
How to Make Pork Ribs Tender
The reason these dutch oven ribs turn out so delicious and tender every time is because you essentially braise them in the dutch oven. They are cooked in the BBQ sauce for a long time over lower heat.
You can accomplish this easily in a dutch oven or traditional oven. For a dutch oven, simply arrange the coals evenly over the top and bottom of the dutch oven. This will allow the heat to distribute evenly.
How to Cook Pork Ribs in the Oven
If you don’t have a cast iron dutch oven for outdoor use, you can easily make these ribs in the oven. The recipe preparation will be the exact same, the only difference will be the cooking method.
- Season ribs.
- Slice into 3-4 rib sections.
- Layer with BBQ sauce in the dutch oven.
- Place dutch oven in a preheated oven at 300ºF for about 1 hour, or until the meat starts to pull away from the bones.
- The final cook time is going to depend on the size of the ribs and how many you have cooking in the dutch oven.
What if you don’t have a dutch oven?
If you don’t have a dutch oven, you can still make these easy BBQ ribs in the oven. Season them and slice them the same way, but layer them in a 9×13 baking dish and cover it with foil.
This method will give you the same braising cooking effect that baking them in the dutch oven does. Both methods will lead to perfectly delicious BBQ ribs every single time!
Looking for more delicious dutch oven recipes??
More favorites from Longbourn Farm
Dutch Oven Ribs
Ingredients
- 3 pounds pork ribs St. Louis Style or Baby Back, up to 5 pounds
- 2 cups BBQ Sauce try this homemade version!
- 6 ounces Dr. Pepper or Coke, half of a can.
- 3 tablespoons BBQ dry rub try this homemade version!
Instructions
For the Dutch Oven
- 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.
For the Oven
- 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.
Natalie says
Made 3# of baby back in regular 12″ camp dutch oven. Followed recipe exactly. Turned out delicious!
Kevin says
Hopefully try this soon. I just made pork loin in Dutch oven.Turned out great
with minimal flavoring Eating tough pork all those years. Unbelievable.
Ribs a little different. I’m sure they will turn out super tender. I’ve been thinking of the 321 method. That they sell liquid smoke now. I’m surprised not to see it in recipes. Unless using a favorite store bought sauce, it’s not needed
Katlyn says
Do you cover with lid when baking in oven?
Alli says
Yes, the recipe card has the details for cooking.
Spurgeon says
Your recipe says 20 coals on top and 20 on the bottom. The Lodge Mfg website says to heat their 12 inch dutch oven to 325 degrees, you would put 16 coals on top and 7 underneath. Their 10 inch Dutch oven requires 19 total. I’m curious if you meant 20 total, instead of 20 top and 20 bottom.
Thanks.
Alli says
Hi! Great question. This is where dutch oven cooking gets tricky. With this recipe, there is a lot of liquid and the ribs are stacked high in a deep, 12-inch dutch oven. Because of this, we use extra coals on the top and bottom. If you’re using a shallow dutch oven or a smaller one, you would use fewer coals. It also depends on the temperature outside and the wind. I understand this definitely isn’t the most helpful reply! But if you’re hesitant, You can start with less, keep an eye on the time and how it’s cooking, and add more if you need them. This method works great for us in our area and we’ve made them this way many times. Let me know how it goes if you give it a try!
john says
hi, do you cover the dutch oven with a lid? or leave off?
Alli says
Yes, you’ll have to put the lid on to put the coals on top.
Colin says
When do you add the cola
Alli says
Hi Colin! Thanks for catching that, I’ve updated the recipe card. Layer it in with the BBQ sauce 🙂
Mandy Green says
When do you add come recipe doesn’t make it clear
Alli says
Hi Mandy, I’m not sure of your question but I would love to help. What ingredient did you have questions about?
Alli says
Love these ribs!!