Campfire Grilled Southwest Chipotle Ribs
Who doesnt want Campfire Grilled anything?
Alright, so we made this one last Saturday night and it was insanely delicious. Spicy Campfire Grilled Southwest Chipotle Pork Ribs – The other part of that tasty bacon making animal. A little seasoning, some beer and a spicy southwest sauce make these ribs a new favorite of ours.
We started to make it a habit – Preparing at least one real, proper meal we can take with us on our trips. The first nights meal is the greatest, after that it becomes very hard to keep food cold so we rely on dehydrated meals and/or the freeze-dried foods like Mountain House. With a little prep work you have these ribs in the back-country, finishing them off over a campfire grill for that crispy outer layer, and smokey taste. Try this out for your first night’s meal out in the wild.
Campfire Grilled SouthWest Chiptole Ribs
What you’ll need
- 1 Full Rack of Pork Ribs (Don’t be lazy – Get them from a butcher, not the supermarket).
- 1 Ribs Rub or Rib Seasoning. We used Bone Suckin’ Sauce (Bone Suckin.com)
- 2 Dark Hoppy Beer (We used Hops & Robbers)
- Diana’s Spicy Southwest Chipotle Sauce
Guidelines (Not instructions. ManCamping doesn’t allow instructions)
- Rinse off your rack of ribs under some cold water.
- Chop up the ribs into manageable size pieces (5 or 6 ribs long)
- Liberally season both sides of the ribs using your rib rub.
- Wrap up the ribs and toss into the fridge for a few hours.
- Once the seasoning has set in, it’s time to steam these pigs in beer!
- Place the ribs in a large pan, arched up so only the ends will sit in the beer. You don’t want to boil them, we want to steam them.
- Pour your beer into the bottom of the pan, feel free to pour right over the ribs, just make sure you put a little more seasoning back on them after.
Side-note: You should only need 1 – 1.5 beers in the bottom of the pan. The rest is for you to drink. Like we needed to tell you that!
- Cover the pan with tin foil, making sure you have a tight seal to keep in the beer steam.
- Place in the oven at 325°C for about an hour and 20 minutes.
- Remove from the oven, and make sure the ribs are fully cooked. The timing in the last step will depend on how many ribs you are making.
- Wrap up the ribs in a Ziploc bag, add in your Diana’s sauce and place in the freezer once they are cool.
When you are ready to head into the woods – Remove them from freezer, place them in a insulated freezer bag, along with a beer or two that have been partially frozen. Why not bring a colder beer or two for the trip? They will stay cold enough for your first day out, thawing as your travel. Once you reach your campsite, start a fire to heat them up. The smoke flavor along with the crispy sauce that will quickly form finishes these ribs off perfectly.
Let us know what you think.