CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-01-27
Serves: any
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- 3 slabs of pork spare ribs
- 1 pint Barbecue sauce
- 1 cup water (optional for steaming/simmering)
- Vegetable oil
- Black pepper
Instructions
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.
Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or trivet into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook/simmer ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce (or add water to prevent drying out while simmering) to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Contributed by: Cliff Thirtyacre.
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