Dutch oven barbecued ribs

Yield: 6 Servings

Measure Ingredient
½ cup Vinegar
2 tablespoons Cajun spice mix
1 tablespoon Each: salt; black pepper, ground cinnamon
1½ teaspoon Cayenne pepper
¼ teaspoon Ground cloves
8 pounds Baby back pork ribs
About 1 1/2 cups water
Barbecue sauce of choice

Preparation time: 20 minutes Marinating time: 8 hours Cooking time: About 3½ hours Yield: 6 servings

Chicago Tribune

Adapted from a recipe from Jim Dyer and Tawona Hart of Hurricane, Utah.

1. Mix vinegar with all spices in large bowl. Add ribs; cover and marinate 8 hours in refrigerator. 2. Remove ribs and pour off marinade. Place rack to 14-inch Dutch oven about 1 inch above bottom. Add ½ inch water (about 1 ½ cups). Place ribs on rack. Cover; steam 2 ½ hours with 10 coals under Dutch oven and 12 on top of cover. If water evaporates, add more. 3.

After 2 ½ hours, coat ribs with barbecue sauce; continue to simmer 1 hour more with 4 coals on bottom and none on top. Remove ribs, coat with additional sauce and serve. Nutrition information per serving (without sauce): Calories ...... 850 Fat ........... 65 g Cholesterol .. 260 mg Sodium ..... 635 mg Carbohydrates .. 0 g Protein ........ 62 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997

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