Juicy ribs from the Dutch oven, braised with vegetables, potatoes and spicy bacon - a real BBQ comfort dish for the grill, griddle or oven. Slow cooking makes the ribs particularly tender and aromatic, while the flavors of peppers, onions and BBQ sauce combine perfectly. A simple but incredibly hearty recipe for anyone who loves real outdoor cooking.
Ribs with Vegetables & Potatoes from the Dutch Oven
Rated 5.0 stars by 1 users
category
BBQ
Cuisine
American
portions
4-6
cooking/baking time
2 Minutes
Juicy ribs from the Dutch oven, braised with vegetables, potatoes, and flavorful bacon – a true BBQ comfort dish for the grill, fire plate, or oven. The slow cooking makes the ribs especially tender and aromatic, while the flavors of bell pepper, onions, and BBQ sauce blend perfectly. A simple but incredibly hearty recipe for anyone who loves real outdoor cooking.
Ingredients
-
2–3 racks of ribs
-
3 large onions
-
3 bell peppers (mixed colors)
-
Waxy potatoes
-
Bacon (approx. 300–350 g total)
-
A splash of beer
-
Seasoning of choice
-
BBQ sauce
-
Optional: liquid smoke
preparation
Place the ribs directly into the pot (cut in half if necessary).
Slice onions, cut bell peppers into pieces, and halve or quarter the potatoes.
Rub ribs with seasoning and optionally enhance with liquid smoke.
Place bacon on the bottom, then layer onions and bell peppers on top.
Place ribs on top of the vegetables and distribute potatoes around or on top.
Add a splash of beer along the edge – it should braise, not boil.
Brush ribs with BBQ sauce (or add more at the end).
Braise for about 2 hours (up to 2.5 hours depending on thickness).
Guideline: 8–10 charcoal briquettes on top, 4–6 on the bottom.
Check occasionally and add liquid or sauce if needed.
Top with remaining bacon, remove the lid, and reduce uncovered for 10–15 minutes until the sauce becomes sticky.
