FCFWORLD Dutch Oven Cooking

BAR-B-QUE RIBS Ribs (1/4 to ½ pound per serving) Bar-B-Q sauce Potatoes (1 - 2 per serving) Bell Peppers {Red, Green, and Yellow} (1 each per 4 servings) Onions (1 per 6 servings) Cut the potatoes in large slices or quarter spears. Cut onions in thick rings. Cut peppers in slices. Place potatoes on the bottom of the Dutch oven (about 1/4 full). Cover with a layer of onions followed by peppers. Cut the ribs into strips of two and place on top of the peppers. Now fill the rest of the oven in reverse order, peppers, onions, and potatoes. If you want more of a stew, add one cup of water (1/4 cup if stew is not desired), add two jars of Bar-B-Q sauce per 8 quarts. {TIP: you can change the flavor by trying any or all of these ●add 1 to 2 cups of honey ●add jar of salsa ●mix the Bar-B-Q sauce with one hot/one not or one chunky/one not} Place Dutch oven in pit on top of 1 inch of coals and cover with even amount of coals on sides and top. {TIP: ensure that Dutch oven is raised above the coals on stones, bricks, etc} Cook for 3 to 4 hours (3 hours for 8 quarts and more for larger ovens). {TIP: ensure that coals are not burning or glowing red under the Dutch oven, these will produce "hot spots" and could burn some of the potatoes} Serve: Remove top potatoes and vegetables. Serve the potatoes and vegetables as sides to the ribs. Submitted by: Maai - Dutch Oven and Cast Iron Skillet Cooking Back to Dutch Oven cooking