Robs need time to cook, but we love this tender and juicy meat. Campfire roasted ribs go great with veggies and our favorite beer. They taste great as they are sweet and spicy at the same time.
Prep time: 15 minutes
Cook time: around 3 hours
Servings: 4
Campfire roasted ribs - Ingredients
- 1 Rack Ribs
- olive oil
- salt & pepper
- sweet paprika, crushed chilly, 1 table spoon of brown sugar
- tomato ketchup
Optional side dish - baked pumpkin and potatoes
- 1/2 of butternut pumpkin
- 3 potatoes
- olive oil
- salt & pepper
- rosemary (optional)
Instructions
- Start the camp fire
2. Combine ketchup, sugar, chilly & sweet paprika and coat the meat on both sides. Sprinkle meat with salt and pepper.
3. Wrap ribs with aluminium foil and put on the rack on top of small fire.
4. Turn them occasionally.
5. After 2.5 h start preparing your veggies.
6. Cut pumpkin to you liking (we like big pieces), toss it with oil olive, salt and rosemary. Roast it for 30-40 minutes in the Dutch oven. Pumpkin is ready when is golden and tender. At the same time I also coat washed whole potatoes in olive oil and salt and wrap them in the aluminium foil. Potatoes and pumpkin are baked on set aside charcoals.
7. Remove foil, coat meat with set aside rest of the glaze. Place the ribs directly on the grill for another 10 minutes.
Meat should be soft, and pull from the ribs with ease.
