Craving fall-off-the-bone ribs that are packed with flavor? Look no further than this easy Dutch oven spare ribs recipe.

Dutch oven pork ribs with bbq dipping sauce.

Pork spare ribs are one of our favorite styles of ribs. And while I usually make them on the grill, I was inspired to use the dutch oven after making some baby back ribs in the oven last week.

But instead of wrapping them in aluminum foil, I actually baked them in a little bit of broth, and let me tell you, these are the most tender, fall-off-the-bone ribs you will ever have!

Similar to my oven-baked beef back ribs, but with pork!

Spare ribs sliced and resting on parchment paper with a small bowl of bbq sauce next to it.

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Why you will love this recipe

  • Baked in a flavorful broth, these spare ribs are incredibly tender, practically falling off the bone.
  • The combination of savory broth, smoky ribs, and your favorite barbecue sauce makes for a delicious meal.
  • This recipe is perfect for weeknights or game days. My husband loves this recipe, and some pork belly burnt ends while watching football!

Recipe Ingredients

Spare rib ingredients measured out on a wooden table.
  • Spare Ribs: We’ll be using pork spare ribs for this recipe. Choose a good quality rack with nice marbling for maximum flavor. Baby back ribs can also be substituted if you prefer a leaner option, but you will need to adjust the cooking time.
  • BBQ Sauce: I did use store-bought BBQ sauce—Sweet Baby Rays, to be exact. I do like to make my own, but I had some on hand, so I figured, why not?
  • Beef Broth: I don’t use a lot of beef broth, just enough to cover the bottom of the dutch oven. You can also use chicken or vegetable broth as a substitute.
  • Seasonings: This recipe uses a simple blend of salt, pepper, cumin, garlic powder, onion powder, paprika, and cayenne pepper. Feel free to adjust the amount of each spice to your liking. If you prefer a kick, add a pinch of crushed red pepper flakes!

Dutch oven spare ribs recipe

Pulling the membrane away from the back of the ribs.

Step 1: Remove the membrane from the underside of the ribs. Use a knife to work it loose; then, you can slide your fingers underneath and pull it away.

Coating the ribs in the dry rub seasoning.

Step 2: Combine your spices and generously coat the ribs with the rub.

Painting the BBQ sauce onto the ribs between each layer.

Step 3: Pour a thin layer of barbecue sauce into the bottom of the Dutch oven. Add a layer of ribs, cover with barbecue sauce, and repeat until all ribs are layered.

Pouring in the beef broth into the dutch oven before baking the ribs.

Step 4: Add your beef broth, cover the Dutch oven, and bake at 300°F for 3 hours. Carefully remove the lid for the last 30 minutes to crisp up the ribs.

Once your spare ribs are done, it’s time to enjoy your dish! Remove the ribs to a plate to cool before eating.

You may want to grab a roll or two of paper towels because things are about to get messy!

Dutch oven full of spare ribs after they finished baking.

Expert Tips

  • Removing the membrane is optional. Some people do, some don’t. Generally, I recommend removing it, as it doesn’t cook down well and can be tough and chewy.
  • You can use your favorite dry rub in place of my spices! There are a lot of great ones to choose from!
  • Feel free to make your own barbecue sauce!
  • Leave the meat on the heat until it reaches about 190°-200°F. Check the temperature using an internal thermometer in the meat between the bones. Be careful not to touch the bones with the probe, or you’ll end up with an inaccurate reading.
A half slab of pork spare ribs on parchment paper with a small bowl of barbecue sauce.

Recipe FAQs

Can I make these ribs in a slow cooker?

You can certainly use an electric slow cooker like a crockpot as an alternative cooking method. You will, however, need to adjust the cooking times.

Can I use this recipe for country-style ribs?

Yes! You will want to double the broth for country-style ribs and keep an eye on the internal temperature, but otherwise, the steps will be pretty much the same!

What size dutch oven should I use for these ribs?

A six or seven-quart dutch oven will be just fine.

How long does it take to get ribs tender in a dutch oven?

Low and slow is key. I cook my ribs for three hours for the most tender results.

Stack of spare ribs, cut into pieces on a wooden table with parchment paper and bbq sauce.

What are spare ribs?

Spare ribs are cut from the breast and belly portion of the ribs.

This cut typically has more meat between the bones and, in my opinion, is tastier than baby back.

Baby back ribs, on the other hand, are cut from the rib portion connected to the backbone.

Some would say this is the more tender and flavorful of the two. It’s generally more expensive as well.

Related Recipes

If you tried this Dutch Spare Ribs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Dutch oven pork ribs with bbq dipping sauce.

Dutch Oven Spare Ribs

Laura Ascher
Slow-cooked to perfection, these dutch oven spare ribs are fall-off-the-bone tender and bursting with flavor.
4.62 from 26 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 820 kcal

Equipment

  • 6 qt dutch oven

Ingredients
  

  • 2 lbs pork spare ribs
  • 1 ½ cups bbq sauce
  • ¾ cup beef broth
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp ground pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp paprika
  • ¼ tsp cayenne
  • A pinch of crushed red peppers optional

Instructions
 

  • Cut ribs in half if needed so that they will fit flat into the dutch oven.
  • Combine dried spices in a small bowl or ramekin and rub onto both sides of the meat.
  • Alternate adding bbq sauce and ribs into the dutch oven, starting and finishing with bbq sauce.
  • Pour broth around the sides of the pot.
  • Cover and bake on the center rack at 300°F for 3 hours. Remove the lid for the last 30 minutes.

Notes

  • Leave the meat on the heat until it reaches about 190°-200°F. Check the temperature using an internal thermometer in the meat between the bones. Be careful not to touch the bones with the probe, or you’ll end up with an inaccurate reading.
  • Store leftover ribs in an airtight container for up to 5 days. Reheat in an oven-safe dish until warmed through.

Nutrition

Calories: 820kcalCarbohydrates: 45gProtein: 37gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 181mgSodium: 2038mgPotassium: 842mgFiber: 1gSugar: 36gVitamin A: 358IUVitamin C: 1mgCalcium: 78mgIron: 3mg
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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4.62 from 26 votes (26 ratings without comment)

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