BBQ Bob's Succulent Bacon-Wrapped Ribs Recipe (Plus 3 Sauces) by 30Seconds Food
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America loves mouthwatering, tender, slow-smoked ribs. So, what could be better than tossing a slab on the smoker? How about wrapping those pork spare ribs in delicious, smoky bacon?
These bacon-wrapped ribs, created by the world’s top rib maker, Robert “BBQ Bob” Trudnak, has “you gotta try this” written all over it. The bacon-wrapped pork ribs are juicy, insanely flavorful and fall-off-the-bone barbecue goodness. Wake up your taste buds even more and slather the ribs with a tasty addition. With three sauces to choose from, there’s something that’s sure to please everyone.
To make this pork recipe and sauces you will need the following ingredients: a rack of spare ribs, a package of bacon, a barbecue rub (or just salt, black pepper and garlic powder), red wine vinegar, salt, garlic, jalapenos, parsley, fresh oregano, olive oil, capers, eggs, lemons, black pepper, sour cream, sriracha and sweet chili sauce.
Serve these high-protein ribs for dinner, at weekend cookouts or at your Memorial Day, July 4th or Labor Day get-togethers.
Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 1/2 hours for ribs
Total Time: 4 hours
Servings: 6
Ingredients
- 1 rack spare ribs (typically 32 to 64 ounces per pack)
- 12 - 16 ounces (1 package) bacon
- barbecue rub or salt, black pepper and garlic powder
Chimichurri
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons kosher salt
- 5 cloves garlic
- 1 large red jalapeno, seeded
- 1/3 cup Italian flat leaf parsley
- 2 teaspoons fresh oregano
- 1 cup extra virgin olive oil
- 2 ounces capers
Garlic Aioli
- 3 egg yolks
- 4 cloves garlic
- 1 freshly squeezed lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
- 1 tablespoon flat leaf parsley
Sweet and Spicy Asian Cream
- 1 cup sour cream
- 2 tablespoon sriracha
- 3 tablespoons sweet chili sauce
Here’s how to make it:
- Set up the grill for indirect cooking. Set to 275 degrees F.
- Remove the membrane from the back of the ribs. Cut the rack into individual ribs while they are still raw. Season each rib with a slather of sriracha then dust with a barbecue rub (or use salt, pepper and garlic powder).
- Wrap each rib in two or three pieces of bacon (whatever it takes to cover the whole rib in bacon). Season each rib again with a dry rub then place into the refrigerator for 20 to 30 minutes.
- Place the ribs on the grill and cook for about 3 hours or until the bacon is completely rendered and the ribs are an internal temp of 200 degrees F. Serve with warm BBQ sauce to dip or trio of dips.
- To make chimichurri: Place all ingredients except for the olive oil into a food processor. Pulse the ingredients to blend slowly adding the olive oil to the mixture. Taste the chimichurri for balance. Add salt, vinegar or olive oil depending on your personal taste.
- To make garlic aioli: Place all ingredients except for the olive oil into a food processor. Pulse the ingredients to blend slowly adding the olive oil to the mixture. Taste for balance, add salt if needed and place in the fridge to set for 1 hour.
- To make sweet and spicy Asian cream: Combine ingredients and mix well with a spoon. Place into a squeeze bottle and place in fridge for 30 minutes to allow flavors to blend. Store the sauces and any leftover ribs in an airtight container in the fridge.
Nutritional information is for the ribs only, without sauces.
Recipe and photos courtesy of BBQ Bob.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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