Dutch Oven Ribs with BBQ Pit Beans

Directions

• Trim any thin or dangly bits from the racks of ribs. Cut each rack in half, between the center two bones.
• Generously season all sides and edges of the rib rack halves with your favorite BBQ pork seasoning. Sprinkle on as much seasoning as the ribs will hold. Lightly pat the rub into the meat.
• Combine 2 cups of stock and 1 cup of BBQ sauce and whisk together. Then pour this mixture into the bottom of a 14″ Dutch oven.
• Using a rib rack, place the slab halves into the Dutch oven so they are arranged vertically.
• Place the lid on the Dutch oven. Place Dutch oven on a Dutch oven stand/trivet. Place plenty of hot coals on top of and beneath the Dutch oven. Be sure to replenish the coals once they cool. Cook until the internal temperature of the ribs reaches 195 degrees Fahrenheit.
• Once finished cooking, remove ribs from Dutch oven and sear on a grill, over medium-high flames. Brush with BBQ sauce, if desired, and cook sauce onto ribs for 2-3 minutes.
• Slice ribs and serve!
• Sweet BBQ Pit Beans
• Check dry beans for any stones or debris. Then rinse the beans, and place into a bowl or small pan. Cover with enough cold water to submerge beans by at least 1 inch. Cover the bowl or pot, and let beans soak overnight (at least 12 hours).
• In a pot or Dutch oven over medium-high heat, cook the diced bacon.
• When bacon is about halfway cooked, add in the onions, jalapeno, and bell pepper and cook until vegetables are softened. Then add garlic and cook another minute.
• Add the stock to the pot. Bring everything up to a boil and reduce heat to simmer. Simmer for 1 1/2 hours, covered.
• Stir in brown sugar, molasses, BBQ sauce, black pepper, paprika, and mustard powder. Continue simmering on low until beans are tender, and the liquid/sauce has thickened and reduced to desired consistency (about 45-60 minutes).
• Season to taste with Kosher salt.