These easy Dutch Oven Ribs are almost too easy to make and are seriously the best. This recipe only requires 10 minutes of hands on time, and this recipe will wow your family and friends. These ribs are oh so tender, hearty, juicy, and full of flavor.
I do not know about you, but my husband loves all things BBQ. I made these easy ribs for a date night once, and ever since he has been begging for them every week!
Why This Recipe Works
- These baby back ribs are perfectly tender and oh so sweet.
- This recipe literally only takes 10 minutes of prep time!
- This recipe is naturally dairy free, gluten free, soy free, nut free, paleo and refined sugar free.
- I love making this recipe for company because it requires very minimal hands on time and it is something everyone will love!
- I am obsessed with BBQ sauce, but most sauces contain some sort of added sugar. That is why I love Primal Kitchen’s brand. I made my go to anti-inflammatory guide with all of my favorite swaps and go to’s just for you! It is free to download.
- Baby back ribs-I like to get mine from Butcher Box. They have the best quality stuff!
- BBQ sauce-Primal Kitchen is my favorite brand of BBQ sauce. I love the Hawaiian BBQ. You can also use homemade BBQ sauce or any other kind of store bought kind. If you use my link, you can get the Primal Kitchen brand discounted via Thrive Market.
- Bone broth-I like Kettle & Fire bone broth, but any kind of beef bone broth will work!
- Onion powder, garlic powder, mustard powder, sea salt, coconut sugar, paprika, and cayenne pepper-This is the dry rub for the ribs.
See the full recipe card below with a full list of ingredients and measurements.
Substitutions And Variations
- BBQ Sauce-Any kind will work, but the Hawaiian kind is my favorite!
- Coconut sugar-I prefer coconut sugar because it is refined sugar free, but you can use brown sugar if desired.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!
Step By Step Instructions
- Dutch oven. I like this pan. It is non-toxic and so easy to clean.
- Tip #1: Save some extra sauce to serve with the ribs on the side.
- Tip #2: The best way to tell if the ribs are done is by temping them with a meat thermometer! Ribs should temp at 190 degrees F.
The best way to tell if ribs are done is by temping them with a meat thermometer. Ribs should temp between 190-200 degrees F.
Nearly anything! You could pair this with a salad, Whole30 mashed potatoes, home fries, air fryer potato wedges, or crispy mini potatoes.
Spare ribs are larger and more marbled, containing more fat. Baby ribs are smaller and contain less added fat.
I personally prefer cooking ribs in the oven, but you can also cook them on the grill if you like the flavor of grilled food.
Storage And Reheating Instructions
- You can reheat these ribs in the oven or in the air fryer at 300 degrees F for 10 minutes or until warm throughout.
- These ribs last in the fridge for up to 5 days in a sealed container.
Other Recipes You Will Love
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Dutch Oven Ribs
- 2 pounds baby back ribs I like to get mine from Butcher Box! Use my link and save on your order every month.
- 1 white onion sliced
- 2 cups bone broth
- 8.5 ounces BBQ sauce I like Primal Kitchen Hawaiian BBQ sauce. It is so good. I get it from Thrive Market. If you use my link you can save on your first order!
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tbsp coconut sugar
- 1 tbsp onion powder
- 1 tbsp ground mustard
- 1 tsp sea salt
- Preheat the oven to 400 degrees F. Then, chop the onion into long slices and place inside the dutch oven.
- Mix the dry rub ingredients together.
- If the ribs are too long, cut them into 2-3 pieces.
- Rub the dry rub over the ribs on both sides, then place the ribs in dutch oven.
- Now, add the BBQ sauce lathered on top and add in the bone broth. Bake for 4 hours uncovered or until the ribs reach 190 degrees F with a meat thermometer.
Jennifer Lipp says
Fall off the bone and finger licking good !! 🤤 used a crockpot on high for 12 hrs just didn’t have a Dutch oven and still worked exactly as the recipe called.
Allianna Moximchalk says
Yay! This makes me so happy to hear!