Howdy! The Dutch Oven was out the week before last on my first camping trip! The menu included porks ribs, long, barbequed, and salads and bread and a dessert. All but the salads were cooked in the DO.
In the DO for ribs, I heated a few tablespoons of olive oil, browned the meat for a few minutes, removed the excess oil, dumped about 20 oz of barbeque sauce over all, cooked with 12 on top/12 on the bottom, turning every 20 minutes for an hour. The next time I do this, I will add coals and cook it all for about 3 hours as I've done in the past. The longer, the better!
The dessert...really sweet, DH loved it. It's in the recipe forum under my rhubarb thread.
I had some frozen bread dough in the freezer, took one along, let it sit in the refrigerator
over night and when the ribs were 20 minutes into cooking, I sliced the dough, laid each piece into a cast iron skillet that had just enough olive oil to coat the bottom. I salted and peppered the bread and turned it about 15 minutes into cooking. It took about 35-40 minutes, uncovered, with about 12 coals under the pan. It was a great way to use up some dough that was too long in the freezer. It tasted great, was a bit heavy, and melted the butter just right!