Worlds Best Dutch oven Ribs

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is a more economical cut.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories and can be made from scraps.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more affordable.

Prepare the Dutch oven by using two lid trivets to elevate it from the coals.

Use low ash content charcoal for cooking.

Slice red and yellow bell peppers into ringlets, about 1/4 inch thick, and deseed them.

Slice a large red onion into ringlets, about 1/4 inch thick, and peel it.

Layer the sliced vegetables (bell peppers and onion) at the bottom of the Dutch oven to elevate the ribs.

Remove the membrane from the back of the St. Louis cut pork ribs.

Apply a light coat of honey mustard on all sides of the ribs as a binder.

Sprinkle sweet heat pork rub generously over the ribs, ensuring they are well coated.

Place the ribs on top of the layered vegetables in the Dutch oven.

Pour Trader Joe’s Kansas City barbecue sauce over the ribs, allowing it to ooze down as they cook.

Pour a bottle of Guinness stout beer into the bottom of the Dutch oven, ensuring it does not touch the ribs directly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary