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Apricot/Jalepeno Barbecue Dutch Oven Pork Spare Ribs

Dutch Oven Ribs

Celebrate everything with a cooking event. Cooking for people is very ceremonial.

That is why so much time and effort goes into it. Anything made in a Dutch oven takes know-how, time, and attentiveness to get it right. Though anyone can make a simple cobbler easy enough, creating a taste bud tingling, talk about it for years experience takes some real ceremonial attention. 

For those of us that have made cooking for anyone and everyone a much enjoyed hobby, the ceremony is easy to come by. This weekend, I cooked for my fathers birthday party. We had Apricot-Jalepeno barbecue spare ribs in the Dutch oven. I love sweet/spicy BBQ sauces and made this one from a recipe given to me by a friend. The sauce was so good there were actually finger tracks in the sauce on the bottom of the empty Dutch oven by the end of the evening. Admittedly, the following recipe is simple, but the flavor is amazing.

Rib Rub 

Rub ribs in this mixture prior to placing in Dutch oven.

1/2 cuponion powder
1/2 cupgarlic powder
1/4 cuppaprika
2 tbspchili powder
1 tbspcumin
1 tbspblack pepper
1 tbspsalt
After ribs are rubbed and stacked in your 14″ Camp Chef Dutch oven, fill Dutch oven with Ginger ale until ribs are completely covered. Place DO over coals and simmer for approximately 1 hour and 30 minutes. 15 coals on the top and 20 on the bottom should accomplish this very easily. You can use a camp stove, but it is essential to keep the flame low so that the ribs only simmer and do not boil.
 

 

Apricot/Jalepeno BBQ Sauce

After the ribs are cooked (done when no pink is visible in the middle of the meat), pour the ginger ale out of the Dutch oven. Soak the ribs in this BBQ sauce and simmer for another 15 minutes.

1 – 1/2 cupapricot preserves
1 cupketchup
1/2 cupmustard
1/2 cupmolasses
1/2 cupbrown sugar
1 tbspred wine vinegar
1 tspliquid smoke
3chopped jalepeno peppers
 

I usually use this recipe for about 5-7 pounds of spare ribs, so adjust quantity if necessary for above ingredients.

Smoked Turkey

Along with the ribs I cooked up two amazing hickory smoked turkeys in the Camp Chef 24″ smoke vault. I have cooked turkey this way several times before, though I must say that this time hit the nail on the head. The moist and smoky turkey was amazing. I fit two 14 lb. turkeys in the smoke vault and by the end of the evening they, along with the ribs, were completely gone. Using the turkey cannon really cuts down on cooking time and adds plenty of moisture to the turkey. See this postfor the smoked turkey recipe.

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