Dutch Oven Ribs

by Stewart Felsted

Ingredients:

• 1 Rack of Ribs (I used half for a 12in pot)

• 1 Red Onion

• 1 Red Pepper

• 1 Yellow Pepper

• 1 Bottle of Dark Beer

• 1 Bottle of Barbecue Sauce (preferably a Kansas City Sauce)

• Honey Mustard

• Your Favorite Rub (I used the below)

• 1/4 cup of coarse salt

• 1/4 cup of dark brown sugar

• 1/4 cup of paprika

• 3 TBS of Fresh Ground Pepper

• 1 TBS of Garlic Powder

• 1 Teaspoon of Cayenne pepper

• 1/2 Teaspoon of Celery Seeds

Cut onions and peppers and place in Dutch Oven. Wash and trim ribs and peel off skin on back. Dry ribs and coat lightly with honey mustard. Coat entirely with rub and place ribs on top of onions and peppers. Use barbecue to put a heavy coat on ribs. Dump in beer on the sides.

Cook for two hours at 350 degrees. I cook them for 1 hour and then replaced all the charcoal. If you go for much longer than 2 hours everything gets really tender and starts falling off the bone. Still good, but I like it better on the bone. Enjoy!