Ingredients
4 pounds boneless country style pork ribs
2 medium size yellow onions or white onions
1 clove fresh garlic
1/2 pound fresh whole mushrooms
3 large Idaho russet potatoes
1/2 pound fresh carrot
2 large yellow peppers or red peppers
1 bottle inexpensive red wine
onion salt , pepper and Mrs. Dash
1/3 cup canola oil or olive oil
12-inch Dutch Oven
24 to 30 charcoal briquets

Directions:
Start half of the briquets while preparing ingredients for the Dutch Oven. Make sure that all ingredients are at room temperature--not cold or frozen. Slowly heat Dutch Oven over camp stove with oil spread evenly in bottom.

Season pork with spices as Dutch Oven is warming. Add pork and brown on all sides in heated Dutch Oven. Once browned, place Dutch Oven over hot coals and thoroughly cover with barbeque sauce. Add about 1 cup wine. Add vegetables in layers starting with onions and garlic. Finish with potatoes, peppers and whole mushrooms. Place lid on Dutch and add 8 to 10 briquets on top of Dutch lid. Cook 2 to 2 1/2 hours, adding cooking liquid about every one half hour.

See also Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook.

That sounds pretty darn good!

I am a weakling so I don't bring my dutch oven into the BWCA but I could definitely see making that for the family on a base camp kind of trip or even here at home!

oh quit torturing a person....
might try them father's day weekend.
I have two alum dutch ovens that the purists might not like but they are light, clean up decent, don't get that rancid oil tastes from some of the cast iron one...took one a couple times when I first started BW canoeing but didn't use them enough to make it work while...also tough to make decent coals and regulate temp.
thanks for the recipe