The Best Dutch Oven Ribs (Easy & Tender)
These are the best Dutch Oven Ribs! They are super tender, flavorful and hearty. These ribs are incredibly easy to make and they are always a huge hit. Let your Dutch oven do all the hard work!
These ribs are SO easy to make. They are every bit as flavorful as my Whole30 Ribs in the Oven, but they’re cooked in beef broth and BBQ sauce for an extra tender result.
Why You’ll Love This Recipe
- These ribs are melt in your mouth delicious.
- A cast iron Dutch oven does all the hard work for you.
- This recipe is a “set it and forget it” recipe. It is hands off, super easy, and produces the most tender ribs.
- The homemade dry rub is so flavorful and perfectly seasoned.
- These ribs are great as leftovers.
- This recipe is Paleo, Whole30 friendly, Keto friendly, Gluten Free, and Dairy Free.
- Check out this Dutch Oven Chili for another delicious idea!
The Different Types of Ribs
These are the different types of pork ribs.
- Baby Back Ribs: These ribs are extremely flavorful. They tend to be more fatty, but that yields a more flavorful result. They are smaller in size than other ribs. Each rack is typically around 1 to 1.5 pounds.
- Spare Ribs: Spare ribs are typically called the most flavorful even though they have the least amount of meat. The meat is on top of and between the rib bones.
- Country Style Ribs: This style of ribs has the least fat and the most amount of meat. They are typically eaten with a fork and knife, unlike most cuts of ribs.
- Beef Back Ribs: These ribs have a high meat to bone ratio.
- St. Louis Style Ribs: This rectangular cut of meat is cut from the belly. They are hearty, flavorful, and popular.
First, preheat oven to 300 degrees Fahrenheit.
Add chopped onion to a large Dutch oven.
Mix together dry rub seasonings.
Rub both sides of baby back ribs with dry rub.
If ribs are too long to fit in Dutch oven, then cut into 2 or 3 pieces. Then, add ribs to the Dutch oven.
Pour beef broth and BBQ sauce on top of ribs.
Bake for 2.5 to 3 hours or until ribs are tender.
Finally, carefully remove Dutch oven from oven. Serve Dutch Oven ribs with additional BBQ sauce if desired.
Frequently Asked Questions (FAQs)
Cooking ribs in the oven or on the grill are both great options. I prefer the oven because it is more hands off. In addition, almost everyone has access to an oven.
I have found that cooking ribs between 275 degrees Fahrenheit and 300 degrees Fahrenheit is best. Cooking ribs low and slow yields a tender result.
Spare ribs are cut from the end of baby back ribs. Baby back ribs tend to be more tender than spare ribs.
Cook ribs for 2 to 3 hours, depending on size and method. Ribs are best with an internal temperature of around 200 degrees Fahrenheit.
Baby back ribs are typically more tender than spare ribs. Both pork and beef ribs taste great!
Store leftover ribs in an airtight container in the fridge for up to 4 days.
To reheat, place ribs on a parchment lined baking sheet. Bake at 300 degrees Fahrenheit until warmed through, about 7 to 8 minutes.
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Get the Recipe: The Best Dutch Oven Ribs
- First, preheat oven to 300 degrees Fahrenheit.
- In a large Dutch oven, add chopped onion.
- Then, mix together dry rub mix. Rub on both sides of ribs.
- If ribs are too long to fit in Dutch oven, then carefully cut into 2 or 3 pieces that will fit inside.
- Once seasoned and cut, layer ribs in Dutch oven.
- Pour beef broth and BBQ sauce on top.
- Place Dutch oven in the oven. No need to cover the Dutch oven.
- Bake for 2 ½ to 3 hours or until ribs are tender.
- Finally, remove ribs from Dutch oven. Top with additional BBQ sauce if desired.
- I used a 7 quart cast iron skillet.
- Rub dry rub all over both sides of the ribs.
- I used pork baby back ribs for this recipe.
- Chicken broth or another broth can replace beef broth.
- Any BBQ sauce works. I love Primal Kitchen Foods for a Whole30 option and Sweet Baby Ray’s for a full sugar version!
- Ribs are done cooking at 145 degrees Fahrenheit, but they will still be tough. Cook until internal temperature reaches between 195 degrees and 200 degrees for tender meat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, place ribs on parchment lined baking sheet. Bake at 300 degrees Fahrenheit for about 7 to 8 minutes or until warmed through.
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