Spare Ribs from Dutch Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 14 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kg pork ribs
- some rub, to taste
- 8 tablespoon barbecue sauce
- 1 tablespoon maple syrup
- 1 teaspoon mustard, hotter
- 2 teaspoon Tabasco
- 2 bell pepper (s)
- 3 onion (s), red
- 0.5 ½ bottle black beer
- 10 strips bacon
Print Recipe
Pin Recipe Instructions
- Rub the pork ribs with the rub the day before and place in the refrigerator overnight.
- Light about 20 briquettes in a fire bowl and let them steep.
- In the meantime, quarter the onions, cut the peppers into medium-sized pieces and put everything in the saucepan, pour half a bottle of dark beer over it. The purpose of the vegetables is to prevent the meat from lying in the liquid.
- Mix together the barbecue sauce, mustard, maple syrup and Tabasco. Place the first layer of meat in the Dutch Oven and brush with the sauce. Then further layer and brush the meat with the sauce. Save a little of the sauce. Finally, place the bacon over the meat. The bacon ensures that the meat does not stick to the lid and burn.
- Place the Dutch Oven on half of the briquettes and place the other half on the lid. The cooking time is approx. 2.5 hours. After the first and second hour you should check that there is still enough liquid in the pot so that nothing burns. You can also take 2 - 4 briquettes away if the temperature gets too high. At the end of the cooking time, the meat is so tender that it falls off the bones.
- Wedges and salad go well with it.
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