Dutch Oven Ribs are an easy but impressive dinner for home or when you're out camping. Get the step-by-step Dutch oven cooking directions for both coal and conventional oven and make these BBQ pork ribs today!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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.
The key to perfect Dutch oven ribs lies in the slow, moist braising process that breaks down the connective tissue, making the meat incredibly juicy and flavorful. This is a great dish for any get together and can either be cooked outdoors on charcoal or in the oven, both using a deep Dutch oven. So easy and seriously tender and yum!
Why You'll Love This Recipe
- Slow & Easy: This is a great main dish when you need something hands-off and have the time for it to cook slowly. The ribs become super tender, and there's minimal prep work involved!
- Feed a Crowd: You can use up to 5 pounds of ribs in this recipe so it can definitely feed several people. Add in filling side dishes and you've got a feast.
- Easy Clean-up: Since you only use a Dutch oven for cooking the ribs, it makes for a very easy clean-up with minimal dishes. I love cooking, but I love it even more when it's easy to clean up after! 🤣
Recipe Ingredients
- Pork ribs — St. Louis Style or Baby Back
- BBQ Sauce — try this homemade version!
- Dr. Pepper or Coke
- BBQ dry rub — this homemade one is my favorite
How to Cook Dutch Oven Ribs
Step 1: Season ribs thoroughly with sweet rub.
Step 2: Pour ¼ cup BBQ sauce in the bottom of a deep 12-inch dutch oven. The ribs will not fit in a shallow dutch oven.
Step 3: Layer the rib portions, the BBQ sauce, and the soda, ending with BBQ sauce on the top layer.
Step 4: Place about 20 coals on top and 20 coals underneath the dutch oven.
Step 5: Cook for about 1 hour to 1 ½ hours, checking your heat after 15 and 30 minutes to make adjustments.
Recipe FAQs
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 9x13 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!
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!
Searing the ribs before braising is optional but highly recommended. Searing creates a deep, rich crust that adds flavor and color to the meat. Sear the ribs in the Dutch oven over medium-high heat for about 3-4 minutes on each side before adding the braising liquid.
Dutch oven ribs pair wonderfully with classic BBQ sides like coleslaw, baked beans, cornbread, grilled vegetables, or mashed potatoes. A chilled pickle or tangy slaw helps balance the richness of the ribs.
Expert Tips
- Baste for Extra Flavor: About halfway through cooking, baste the ribs with the braising liquid in the Dutch oven to keep them moist and flavorful.
- Rest Before Serving: Let the ribs rest for 10-15 minutes before slicing. This allows the juices to redistribute and helps keep the meat moist.
- Add aromatics: Include garlic, onion, or fresh herbs (like thyme or rosemary) to the braising liquid for extra depth.
- BBQ Flavors: You can certainly use your favorite store-bought brand of BBQ sauce and dry rub, but my homemade versions are both easy and use items you likely have in your pantry—and I love the flavor way more than anything I've ever tried from the store!
More Favorites From Longbourn Farm
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Dutch Oven Ribs
Equipment
- Kitchen Tongs
- Enameled Dutch Oven
- 12-inch Cast Iron Dutch Oven
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 ¼ 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 ½ 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 ½ hours.
Notes
- If you want a smoky flavor, you can add a bit of liquid smoke to the sauce or use smoked paprika.
- The rib tips can also be cooked in the oven at 325°F for a similar result if you'd rather not use the stovetop.
- For a deeper flavor, sear the ribs in the Dutch oven before braising. Heat the Dutch oven over medium-high heat with a little oil (vegetable oil, olive oil, or canola oil) and brown the ribs on all sides. This caramelization creates a richer flavor.
- Use a combination of liquids to braise the ribs: A mix of broth (beef, chicken, or vegetable), a little apple cider vinegar (for acidity), and your favorite BBQ sauce or tomato paste will create a flavorful base for braising.
Loki Bixon
Nice, very amazed with your page
TUJUHUANG
I enjoyed reading this, and believe that it is very nice thanks
Natalie
Made 3# of baby back in regular 12" camp dutch oven. Followed recipe exactly. Turned out delicious!
Kevin
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
Do you cover with lid when baking in oven?
Alli
Yes, the recipe card has the details for cooking.
Spurgeon
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
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
hi, do you cover the dutch oven with a lid? or leave off?
Alli
Yes, you'll have to put the lid on to put the coals on top.
Colin
When do you add the cola
Alli
Hi Colin! Thanks for catching that, I've updated the recipe card. Layer it in with the BBQ sauce 🙂
Mandy Green
When do you add come recipe doesn't make it clear
Alli
Hi Mandy, I'm not sure of your question but I would love to help. What ingredient did you have questions about?
Alli
Love these ribs!!