Fall Apart Dutch Oven Ribs. Fall-Apart Dutch Oven Chicken is nothing short of amazing! One of my all time favorite Dutch oven recipes, we're talking succulent, juicy, tender-as-can-be, and bursting with warm flavors. Delectable on its own and in dozens of other recipes.

They're a rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven. Long, low & slow heat make ribs fall-apart tender. The secret is found in cooking the ribs LONG, LOW, and SLOW in the oven! You can have Fall Apart Dutch Oven Ribs using 2 ingredients and 4 steps. Here is how you cook it.

Ingredients of Fall Apart Dutch Oven Ribs

1. You need 1 rack of pork spare ribs.
2. It's of D's Smoky Sweet Rib Rub (see my recipes) or rub of your choice.

When I bite into a "too firm" rib, I know that it was not cooked long enough. I cook these in a dutch oven (cast iron with lid). You can also use any heavy covered pan. A Dutch oven can do that.

Fall Apart Dutch Oven Ribs instructions

1. Preheat oven to 375° and pull ribs out of fridge and allow to reach room temperature..
2. Make sure ribs are dry and generously work the rub into the meat, including the rib tips and bottom side..
3. Place in Dutch oven and cook for 3 hours..
4. Gently remove ribs from Dutch oven (they will be falling apart) and broil for 5 - 10 minutes or until ribs are as desired..

Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day). These ribs are perfect party food because the spice rub provides all the flavour with no need for messy sauces. My kids are quite fond of honey barbecue sauce on these ribs. A Dutch oven is thick-walled (usually cast iron but also ceramic and clay) cooking pot with a tight-fitting lid. Heat oil in a saucepan over medium-high heat.