Baby Back Ribs with Candied Bacon

Baby back ribs with candied bacon are a mouthwatering combination of tender smoky ribs, and crispy, sweet bacon. The baby back ribs, known for their meaty and succulent texture, are slow-cooked until they become fall-off-the-bone tender. They are carefully seasoned with a blend of spices, allowing the flavours to penetrate the meat and create a delectable crust. But what takes these ribs to another level of deliciousness is the addition of candied bacon. The bacon pieces are coated in a sweet glaze made from brown sugar, maple syrup, apple cider vinegar, onion, garlic, and BBQ sauce. The smokiness from the ribs pairs perfectly with the sweet and savory notes of the bacon, resulting in a harmonious blend of flavors that will leave your taste buds dancing. Whether you're hosting a backyard barbecue or simply craving a hearty and indulgent meal, baby back ribs with candied bacon are a show-stopping dish that will have everyone coming back for seconds. This recipe is a celebration of bold flavours and textures, delivering a truly unforgettable culinary experience.

Servings: 2

Prep time: 25 minutes

Cook time: 4.5-5 hours

Directions

1. Preheat your grill to 250ºF (121ºC).

2. Start by removing the thin membrane on the back of the ribs. Using a butter knife, gently work the knife between the membrane and the bones. Once the membrane is loose, grab it with a paper towel and pull the membrane up and off the bones. Liberally season the back of the ribs with the rub and let it sit on the ribs for 10 minutes. Flip the ribs over and liberally season the meat-side of the ribs with the rub and let the rub sit on the ribs for 15 minutes.

3. Place the ribs, meat-side up, in the grill and smoke the ribs for about 3 hours, until they reach an internal temperature of 160-165ºF (71-73ºC). Transfer the apple juice to a spray bottle. When checking the internal temperature, also check if the ribs appear to be dry. If the ribs appear dry during the smoking process, spritz the ribs with the apple juice in the spray bottle.

4. Meanwhile, make the candied bacon. In a large skillet over medium-high heat, add the bacon and cook for about 10 minutes until the fat is rendered and the bacon is brown, stirring frequently. Remove the bacon from the skillet and place on paper towels to drain. Remove all but one tablespoon of bacon grease from the skillet. Reduce the heat to medium-low and add the onion and garlic and cook for 5-7 minutes until the onions are soft and translucent, stirring occasionally. Add the bacon, brown sugar, apple cider vinegar, maple syrup, and BBQ sauce. Reduce the heat to low and simmer for about 20 minutes. Remove from the heat and set aside until ready to use.

5. Lay out 2 large sheets (one on top of another) of heavy-duty aluminum foil. Once the ribs reach an internal temperature of 160-165ºF (71-73ºC), place them meat-side down on the aluminum foil sheet. Pull up the sides of the aluminum foil to keep the liquid enclosed. Place the pats of butter, honey, and apple juice on top of the ribs, then wrap them tightly.

6. Place the wrapped ribs, meat-side down, back on the grill and increase the grill temperature to 275ºF (135ºC). Cook the ribs for about 1-1.5 hours until an internal temperature of 204ºF (96ºC). Carefully remove the ribs from the grill and spoon the candied bacon evenly all over the ribs. Place the ribs back on the grill and cook for another 10-15 minutes for the sauce to set and tighten.

7. Remove the ribs from the grill and let them rest for 15 minutes before slicing and serving. Serve with reserved candied bacon.