Description
This Dutch oven ribs recipe delivers tender, fall-off-the-bone ribs with minimal effort, using a slow braising process to absorb rich flavors.
Ingredients
Scale
- 1 rack baby back ribs (about 2–3 pounds)
- 1 white onion, sliced
- 1 ½ cups beef broth (substitute with chicken broth if preferred)
- 1 cup BBQ sauce (use your favorite store-bought brand or homemade)
- 1 tbsp paprika (smoked paprika works beautifully for deeper flavor)
- 1 tbsp garlic powder
- 2 tbsp coconut sugar or brown sugar
- 1 tsp onion powder
- 1 tbsp ground mustard
- ½ tsp cayenne pepper (adjust to your spice preference)
- 1 tsp sea salt
- 1 tsp ground black pepper
- ½ tsp dried oregano
Instructions
- Remove the membrane from the back of the ribs and cut the rack into sections to fit your Dutch oven. Pat dry.
- In a small bowl, combine dry rub ingredients and mix thoroughly.
- Massage the dry rub onto all sides of the rib sections and let rest for 30 minutes at room temperature.
- Preheat your oven to 325°F (165°C). Spread onions across the bottom of your Dutch oven and pour broth over them.
- Arrange seasoned ribs on top of onions, cover, and bake for 2 to 2½ hours until tender.
- Remove the lid, brush ribs with BBQ sauce, and bake uncovered at 425°F (220°C) for 10-15 minutes until caramelized.
- Let ribs rest for 10 minutes, then slice and serve with additional BBQ sauce.
Notes
- For a more complex flavor, consider adding 1 tablespoon of cocoa powder to your dry rub.
- If avoiding refined sugar, substitute coconut sugar with maple sugar or date sugar.
- Save the broth after cooking as it makes an excellent base for soups or sauces.
- For reheating, place ribs in a covered dish with broth at 275°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 rack
- Calories: 500
- Sugar: 20
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 40
- Cholesterol: 100