
A special thanks this month goes to OutdoorCooking.com
Rub
Rub ribs in this mixture prior to placing in Dutch oven.
• 1/2 cuponion powder
• 1/2 cup garlic powder
• 1/4 cup paprika
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp black pepper
• 1 tbsp salt
After ribs are rubbed and stacked in your 14″ Camp Chef Dutch oven, fill Dutch oven with Ginger ale until ribs are completely covered. Place DO over coals and simmer for approximately 1 hour and 30 minutes. 15 coals on the top and 20 on the bottom should accomplish this very easily. You can use a camp stove, but it is essential to keep the flame low so that the ribs only simmer and do not boil.
Apricot/Jalepeno BBQ Sauce
After the ribs are cooked (done when no pink is visible in the middle of the meat), pour the ginger ale out of the Dutch oven. Soak the ribs in this BBQ sauce and simmer for another 15 minutes.
• 1 – 1/2 cup apricot preserves
• 1 cup ketchup
• 1/2 cup mustard
• 1/2 cup molasses
• 1/2 cup brown sugar
• 1 tbsp red wine vinegar
• 1 tsp liquid smoke
• 3 chopped jalepeno peppers
I usually use this recipe for about 5-7 pounds of spare ribs, so adjust quantity if necessary for above ingredients.