THE BEST DUTCH OVEN RIBS
These are the best Dutch Oven Ribs! They are extremely tender, flavorful and hearty. They are significantly easier than smoking or grilling ribs. This healthy recipe is great for barbecues, entertaining and family dinners!
Provided by Addison LaBonte
Categories Main Course
Time 3h10m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 499 kcal, Carbohydrate 40 g, Protein 30 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1789 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
COUNTRY-STYLE PORK RIBS FOR THE DUTCH OVEN
Tender, juicy, melt in your mouth pork ribs, sauerkraut, potatoes... a meal fit for the heartiest of appetites and easy enough for the first-time dutch oven user.
Provided by Tarheel
Categories Stew
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
- Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
- Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
- Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
- Serve in large soup bowls.
OVEN-BRAISED COUNTRY STYLE PORK RIBS WITH APPLE CIDER
Steps:
- Gather all ingredients.
- Heat the oven to 300 F (150 C/Gas 2).
- Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
- Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
- Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
- Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 1/2 tablespoons of flour with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the flour mixture and cook, stirring, until thickened.
Nutrition Facts : Calories 920 kcal, Carbohydrate 10 g, Cholesterol 291 mg, Fiber 1 g, Protein 81 g, SaturatedFat 21 g, Sodium 489 mg, Sugar 6 g, Fat 62 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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