Put some big beefy ribs in a piping-hot cast-iron pot and in as little as an hour, the ribs will emerge with a deep, dark brown crust and a meaty, tender chew. Like slow cooker Texas Beef Ribs, there’s no need to finish Hot Pot Ribs under a broiler unless you’re brushing on a sauce. They also reheat well in a dry slow cooker or in a 350°F oven wrapped in foil. You’ll also get a nice batch of beef broth out of the deal. After it cools, chill the broth in the fridge to congeal the fat so you can discard it easily. Pour the warmed broth over the reheated ribs or freeze it to use in other recipes.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
HEAT the oven to 500°F. Place a large Dutch oven or enamel-coated cast-iron covered pot (at least 7 quarts) in the oven for 15 to 20 minutes.
Step 2
With a sharp knife or a cleaver, Cut the racks into individual ribs. Rub the dry rub into all sides of the ribs.
Step 3
Carefully Lay the ribs in the hot Dutch oven and cover. Immediately reduce the oven temperature to 300°F.
Step 4
COOK the ribs for 45 minutes to 1 hour. The tender meat will shrink back from the end of the bone, but will stay connected to the bone for easy pickup.
