Barbecue is low and slow cooking. On the road there isn’t time to go slow on the barbecue grill. So, we start the ribs in the frying pan to add a little color and browning. Then the ribs go into the Dutch oven, elevated just above the water level. The water is heated until it boils, the heat reduced and the lids put in place to trap the steam. When the pot comes up to cooking level, the pot is place in the cozy to continue cooking, unattended, in a steam and then hot vapor atmosphere for the five hours. On arriving at our destination, all that is required is to fire up the grill and heat the ribs through while applying a coating of your favorite barbecue sauce.
The ribs are a small volume in the pot and as a result there is a smaller than usual amount of heat. Be careful not to let the heat indicator drop below the bottom of the green, usually that is just above the lowest safe recommended food handling temperature, 140°.
Here we have used pork loin ribs but the procedure works well with most other fatty ribs, beef or pork. Also, flat beer makes a flavor adding substitute for the braising water. Enjoy!