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Testing My New Dutch Oven Tomorrow :-)

13 years ago

Hi everyone,

Tomorrow, we test out my Dutch oven. We'll be making the ribs :). The instructions do not say to grease your baking pan, but should I go ahead and grease/spray it before baking the ribs?

Brad AKA Moonwolf

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Comments (9)

lindac
13 years ago
Nope....ribs are greasy enough so there is no need to grease your Dutch oven.
What recipe will you be using?
cynic
13 years ago
Wolfie! Been wondering what you've been up to! Getting ready for the big Thanksgiving festivities?

Do yourself (or whoever does dishes) a big favor and line that pan with foil to make cleanup easier. Then grease the foil.

What kind of ribs are you making?
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cynic
13 years ago
I might have misunderstood, are you cooking them in the DO or cooking them on a sheet pan? PLEASE tell me you're not going to boil the ribs!! PRETTY PLEASE???

If you're braising or something in the DO, you don't need to grease it.
moonwolf_gw
Original Author
13 years ago
LindaC, I will be using a recipe I found on Cooks.com. I posted it on my Dutch oven thread, but I'm always happy to share it again :).

Oven Barbequed Spareribs

4 lbs. country style spareribs
2 med. onions, sliced
2 tsp. salt
1/2 tsp. pepper
3/4 c. ketchup
1/2 c. chili sauce
3/4 c. water
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1/2 tsp. cayenne pepper (optional)

Place ribs in baking dish. Add onion and salt. Cover with sauce made by combining remaining ingredients. Bake at 350 degrees for 3 hours. Be sure pan has a cover or use aluminum foil to keep ribs from drying out. Recipe may be halved.

Cynic, no definite Thanksgiving plans as of yet and the kind of ribs we are using are the country style pork ribs. Which, as I learned a short time ago, are cut from the pork loin or shoulder. LOL No, we aren't going to boil the ribs. These will be served with baked potatoes and (store bought, canned) baked beans :-).

Thank you both for answering my question!

Brad AKA Moonwolf
cynic
13 years ago
Just saw the other thread introducing your new family member. Defintely do not grease it with the sauces in there or it'll be a greasier sauce.

Country style ribs are a favorite of mine. I usually dry rub them, add some braising moisture and cook away. Usually use the Nesco roaster but sometimes use the dutch oven either stovetop or in the oven. Sometimes I wrap them in foil and put them in the roaster or dutch oven especially if I want to try some different seasonings or liquids with them. Tender and delicious. I used to love ribs drenched in sauce, now I have a little on the side. Really like the dry rub. I know you'll be trying different things. Soups, stews, chili, roast beast, roast bird, even meatloaf... It's a versatile utensil.

Just don't drop that baby on your foot! :D
annie1992
13 years ago
Like cynic, the country style rib is one of my favorite cuts. I like lots of sauce still, and I don't think you should grease the pan.

I'm betting those ribs will be delicious and you'll just be thinking of what else you can make, and I've never met a baked bean I didn't like, it sounds like a yummy meal.

Annie
moonwolf_gw
Original Author
13 years ago
I like my ribs pretty saucy as well. All the other rib recipes that we have tried, I really didn't like the sauce that was in the recipe. Hoping this one turns out really well and will be the go-to recipe for ribs in my recipe box.

Cynic, lol that's the only drawback about a Dutch oven: the weight! I have lots of plans for using my new toy for many years to come :-).

Annie,

So, we won't be greasing the Dutch oven. Today, we bought another package of ribs at Wal-Mart to make a whole recipe. Turns out we have about 4 1/2 lbs of ribs now lol.
I will report back tomorrow on how it all turns out! With pictures!

Thank you, all!

Brad AKA Moonwolf
moonwolf_gw
Original Author
13 years ago
Change of plans. The ribs will be supper on Wednesday.

Brad AKA Moonwolf
arley_gw
13 years ago
Once you get comfortable with that pot, you may want to check out Molly Stevens' "All About Braising". Lots of unfussy slow cooked comfort food.

One technique she uses: Put the meat in the pot with a little liquid. (You're braising, not stewing) Put a piece of aluminum foil over the pot, then press down a little on the center of the foil so the center is an inch or so lower than the edge of the pot's opening. You've made a shallow inverted cone of foil. Put the lid on top of the foil to hold it in place. What this does is make a little auto-basting setup; vapors arise from the pot, hit the aluminum foil, condense and run down the foil to drip on the meat.

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