Dutch Oven Cooking Recipe

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Korean-Style Baby Back Ribs

 

Moist and sweet with a little bit of a bite, the only problem with these baby back ribs is that they disappear too quickly! Cooked low and slow in a Korean-style sauce, these ribs are easy to prepare and even easier to eat.

Prep time: 30 Minutes, Cook time: 4 Hours

Ingredients:

5 lbs Baby back ribs
Picture of Korean-Style Baby Back Ribs1 Large onion, sliced
2 tbs. Toasted sesame seed oil
2 tbs. Apple cider vinegar
¼ cup Soy sauce
½ cup Hoisin sauce
¼ cup Honey
¾ cup Brown sugar
4 cloves garlic, minced
1½ tsp. Ground ginger
1 tsp. Cayenne pepper
4 tbs. Toasted sesame seeds
1 scallion, chopped

Directions:

Start preparing this Dutch oven recipe by cutting the baby back ribs into 4 bone pieces then set them aside. Place the sliced onions into the bottom of a 12" Dutch oven. In a large bowl, combine the soy sauce, sesame seed oil, apple cider vinegar, hoisin sauce, brown sugar, honey, garlic, spices and half of the sesame seeds. Place the ribs into the bowl to coat them with the sauce then put the ribs on top of the sliced onions in your Dutch oven. Pour the sauce over the ribs and cover your Dutch oven.

Cook the ribs for 4 hours at 300°. Use 20 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 10 lit briquettes on top and 10 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather. The ribs are fully cooked when the meat starts to fall off of the bone. Garnish the ribs with the scallion and the remaining sesame seeds then serve.

Serves 4-5


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Page last updated Monday December 30, 2013