How to make Pork Ribs in a Dutch Oven Video

By: Guest More than a year ago

Thanks for the info. Seems real easy. Just needed to know how many briquets I need to cook ribs.

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By: nycvendor More than a year ago

Hello Dave, Yeap you are "the worlds greatest cook" says so right on your apron :) What's your favorite slow cooker meal? any good beef stew Ideas? Question: I know your in South Carolina, but is that where your originally from? Just curious because of your accent? I your accent from South Carolina? I'm a New Yorker, hard for me to deffrenciate between the southern accents :) Thanks Ben

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How to make Pork Ribs in a Dutch Oven

Hey! How are you all doing? This is Cooking with Dave, I am Dave. I am world's greatest chef because this says so right here on my apron. Hey, today, I am cooking in the little Dutch oven once again. I'll cook some pork ribs in the oven. I can't believe that they are wonderful, juicy, cut them with a fork, tender, you can't believe it, putting in a Dutch oven. Dutch oven does all the work, you can't go wrong with Dutch oven. Let me show you how it does. Okay, here we are at our Dutch oven and all we do is take ourselves a little bit of olive oil, put it in the bottom of the pan. I am going to put a whole chopped up onion in there. You all know how I like the onions. I've got three tablespoons of garlic there, I like the garlic. I am going to put a chopped up green pepper in there. I am going to hit it with a little bit of pepper. I am going hit it with a little bit of salt like that. We are going to stir this all up in there and get all the oil covered on everybody, make sure everything has go salt, pepper with olive oil on it, like so. Then we are going to take our pork. Just have some, no big deal, it's just some picnic ribs, pork picnic ribs. We are just going to lay them down into our onions and garlic and peppers and then we are going to throw this bad boy on some hot coals on the grill and it will cook itself. The only thing that we do other than that, we hit this with some Italian seasoning. Make sure buddy has Italian seasoning all on them and I will go and flip it over and put Italian seasoning on both sides. Hit with a little bit of pepper and I'll use a whole lot of salt. We'll pour pretty much salt, just hit a little bit of salt, just enough to bring the flavors out and then we are fine. Get everybody tucked down to the bottom of the pan like so and we are ready to rock. All I have to do is put the lid on there and throw it on the hot coals and that bad boy cooks itself. You cannot beat it. I am telling you all right now, you cannot beat it. Oh! It's beautiful day in South Carolina. It is, I don't know 75 degrees, sunshine and not a cloud in the sky. Have you seen the sky? Blue and beautiful! Okay, here we are at the grill. I am going to put, I think, seven or eight coals on the bottom. They are hot. I don't why, you had -- they are getting there. They are hot. Three, alright, and then we just set our Dutch oven right here on top of those coals. It starts heating up from the bottom. We got our Dutch oven all ready to go. Our peppers and onions, and garlic, and everything. Then we just put our coals around top of that. I am going to put twice as many coals on top as I do on the bottom because I want that to cook and heat now. I don't know how I am doing it. You all have seen me use the Dutch oven before. You cannot beat the Dutch oven. If it cooks, it cooks thoroughly, makes it tender, makes it juicy, and it's pretty much not a lot of work. This is pretty much all the work right here. Now when I walk away, come back in about an hour, an hour-and-a-half, check them, tender and juicy. And I will drain off the juice from them. Replace that juice with some barbecue sauce, cook a little longer to barbecue sauce. Man, it's going to be good. Okay, here we are back at our Dutch oven, cooking the ribs and cook them now just about an hour, maybe little longer. Don't put any ashes in the ribs. Oh! Look at them. They are just looking wonderful, they are looking good. Alright, we'll better push a little bit closer so you see little better. See that thing, look how tender, look at that, it's falling apart, just juicy, the bone which just fall right out of there. It's just juice, look at that. Bone is just coming right out. Now, what I am going to do is I am going to drain all the juice off of these things here. I don't want all that grease in the food. So I am just going to take and drain all the grease off. Alright, so I drained off all juice, still down at the bottom there, still got all the onions, the green peppers and garlic going on down in there. We can't stir this up too much, man, it will fall apart. But I am going to flip them over. They'll just fall apart, juicy, tender, we can't beat it. I will flip them all over and I am going to put a little barbecue sauce in there. I am just using some regular Kraft Original Barbecue Sauce, nothing special; you can use whatever kind of barbecue sauce that you like. But all I really want to do now is cook this long enough for the sauce just to get hot and for everybody to get coated. With some sauce, you can brush that on. If I stir it too much, it's just going to become hash. Alright, time to put the lid back on there, and now the coals are pretty much all gone here. I want a little bit of heat. So I want to heat it. I am going to go ahead and dump these off. Try not to get any ashes in the food. I want to heat it and to heat, you have to have some more coals. I am going to throw them up on top. I am going to let this thing properly sit about another, I don't know, 15-20 minutes, just until everything gets hot and all the sauce I put in there gets hot and I will be happy and I will throw a couple of these underneath also. I think I probably put about three underneath and that leaves me about seven on top, up there. If you think that's hot, that will be good and we'll see it just like when we are done. I am going to dump off these coals, and don't get ashes in the food. That's the rule number one, no ashes in the food. Alright! Steve, what are you doing? Do you want some ribs? Where are the ribs, Steve? You are ready for some rib? So where's the rib, Steve? Do you want some rib? Do you want some rib? Steve, come on. What do you do? What do you do? You'd be a fat dog. Steve, you'd be a fat dog. Don't be a fat dog, Steve, don't be a fat dog. Alright, here we are in our Dutch oven. We got our ribs going on there, look at that. Oh man! It's looking good. What I will do is take me a plate of collard green like that right there and I will just scoop me some rib out over there and put it. Oh man! Look at that tender, juicy. Oh man! Tell me that does not look good, that is something wonderful. It was hot; burning me up. Don't burn me up. Alright, there we are, collard greens and ribs. Oh man! These things are tender, juicy, I can't wait to eat this, collard greens, pork ribs. I put green peppers in there, little bit of onions and garlic. Man! Do you want? What's cool about this Dutch oven too is now if I leave it there, it will stay hot for hours. You can't beat it. Anyway, go out and get yourself a Dutch oven for cooking. They are fun cooking, easy to cook in, and they remain hot. Alright, it's Cooking with Dave once again. Go and have a great day. Thanks!

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Hey! How are you all doing? This is Cooking with Dave, I am Dave. I am world's greatest chef because this says so right here on my apron.

Hey, today, I am cooking in the little Dutch oven once again. I'll cook some pork ribs in the oven. I can't believe that they are wonderful, juicy, cut them with a fork, tender, you can't believe it, putting in a Dutch oven. Dutch oven does all the work, you can't go wrong with Dutch oven. Let me show you how it does.

Okay, here we are at our Dutch oven and all we do is take ourselves a little bit of olive oil, put it in the bottom of the pan. I am going to put a whole chopped up onion in there. You all know how I like the onions. I've got three tablespoons of garlic there, I like the garlic. I am going to put a chopped up green pepper in there. I am going to hit it with a little bit of pepper. I am going hit it with a little bit of salt like that. We are going to stir this all up in there and get all the oil covered on everybody, make sure everything has go salt, pepper with olive oil on it, like so. Then we are going to take our pork.

Just have some, no big deal, it's just some picnic ribs, pork picnic ribs. We are just going to lay them down into our onions and garlic and peppers and then we are going to throw this bad boy on some hot coals on the grill and it will cook itself. The only thing that we do other than that, we hit this with some Italian seasoning. Make sure buddy has Italian seasoning all on them and I will go and flip it over and put Italian seasoning on both sides.

Hit with a little bit of pepper and I'll use a whole lot of salt. We'll pour pretty much salt, just hit a little bit of salt, just enough to bring the flavors out and then we are fine. Get everybody tucked down to the bottom of the pan like so and we are ready to rock.

All I have to do is put the lid on there and throw it on the hot coals and that bad boy cooks itself. You cannot beat it. I am telling you all right now, you cannot beat it. Oh! It's beautiful day in South Carolina. It is, I don't know 75 degrees, sunshine and not a cloud in the sky. Have you seen the sky? Blue and beautiful!

Okay, here we are at the grill. I am going to put, I think, seven or eight coals on the bottom. They are hot. I don't why, you had -- they are getting there. They are hot. Three, alright, and then we just set our Dutch oven right here on top of those coals. It starts heating up from the bottom.

We got our Dutch oven all ready to go. Our peppers and onions, and garlic, and everything. Then we just put our coals around top of that. I am going to put twice as many coals on top as I do on the bottom because I want that to cook and heat now. I don't know how I am doing it. You all have seen me use the Dutch oven before.

You cannot beat the Dutch oven. If it cooks, it cooks thoroughly, makes it tender, makes it juicy, and it's pretty much not a lot of work. This is pretty much all the work right here. Now when I walk away, come back in about an hour, an hour-and-a-half, check them, tender and juicy. And I will drain off the juice from them. Replace that juice with some barbecue sauce, cook a little longer to barbecue sauce. Man, it's going to be good.

Okay, here we are back at our Dutch oven, cooking the ribs and cook them now just about an hour, maybe little longer. Don't put any ashes in the ribs. Oh! Look at them. They are just looking wonderful, they are looking good.

Alright, we'll better push a little bit closer so you see little better. See that thing, look how tender, look at that, it's falling apart, just juicy, the bone which just fall right out of there. It's just juice, look at that. Bone is just coming right out.

Now, what I am going to do is I am going to drain all the juice off of these things here. I don't want all that grease in the food. So I am just going to take and drain all the grease off.

Alright, so I drained off all juice, still down at the bottom there, still got all the onions, the green peppers and garlic going on down in there. We can't stir this up too much, man, it will fall apart. But I am going to flip them over. They'll just fall apart, juicy, tender, we can't beat it. I will flip them all over and I am going to put a little barbecue sauce in there.

I am just using some regular Kraft Original Barbecue Sauce, nothing special; you can use whatever kind of barbecue sauce that you like. But all I really want to do now is cook this long enough for the sauce just to get hot and for everybody to get coated. With some sauce, you can brush that on. If I stir it too much, it's just going to become hash.

Alright, time to put the lid back on there, and now the coals are pretty much all gone here. I want a little bit of heat. So I want to heat it. I am going to go ahead and dump these off. Try not to get any ashes in the food. I want to heat it and to heat, you have to have some more coals. I am going to throw them up on top.

I am going to let this thing properly sit about another, I don't know, 15-20 minutes, just until everything gets hot and all the sauce I put in there gets hot and I will be happy and I will throw a couple of these underneath also. I think I probably put about three underneath and that leaves me about seven on top, up there. If you think that's hot, that will be good and we'll see it just like when we are done.

I am going to dump off these coals, and don't get ashes in the food. That's the rule number one, no ashes in the food. Alright! Steve, what are you doing? Do you want some ribs? Where are the ribs, Steve? You are ready for some rib? So where's the rib, Steve? Do you want some rib? Do you want some rib? Steve, come on. What do you do? What do you do? You'd be a fat dog. Steve, you'd be a fat dog. Don't be a fat dog, Steve, don't be a fat dog.

Alright, here we are in our Dutch oven. We got our ribs going on there, look at that. Oh man! It's looking good. What I will do is take me a plate of collard green like that right there and I will just scoop me some rib out over there and put it. Oh man! Look at that tender, juicy. Oh man! Tell me that does not look good, that is something wonderful. It was hot; burning me up. Don't burn me up. Alright, there we are, collard greens and ribs.

Oh man! These things are tender, juicy, I can't wait to eat this, collard greens, pork ribs. I put green peppers in there, little bit of onions and garlic. Man! Do you want? What's cool about this Dutch oven too is now if I leave it there, it will stay hot for hours. You can't beat it. Anyway, go out and get yourself a Dutch oven for cooking. They are fun cooking, easy to cook in, and they remain hot.

Alright, it's Cooking with Dave once again. Go and have a great day. Thanks!

Transcription by: Scribe4you Transcription Services