Recipes Sourced & WRITTEN BY Laura Romito (High 5 Salts with benefits)

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BACON WRAPPED BABY BACK RIBS

Ribs are a great centerpiece to a festive summer gathering. I’ve been making grilled ribs for years, and my method has changed over time, for good reason. Amazing ribs are a challenge. But if you follow this technique, you will wow your guests and be relaxed at your own gathering! That’s not an easy get. So let’s start at the beginning.

No matter the type of ribs you choose, it’s important to plan ahead because they take time. This recipe favors baby back pork ribs. Tougher cuts of meat take a while to move from tough and chewy to tender and succulent. Ribs can’t be rushed.

If you choose to make ribs, please remember there is a difference between GRILLING and BBQ. Although the debate about what equals true BBQ is often a contentious one, I am a purist and believe BBQ involves cooking meat for a long time, in a smokey environment at low temperatures, over a real wood fire.

These bacon wrapped grilled ribs definitely don’t fall into that category. I don’t own a smoker and I am not someone who wants to spend all day tending a fire. I certainly respect this type of cooking – it’s an art form, really. But for this recipe I wanted to create a tender, flavorful rib without that kind of hands-on commitment.

The method I use to cook ribs has evolved over time. Ribs need low slow heat and should offer up at least a hint of smokiness so they satisfy the nostalgic taste of outdoor summer cooking. I wanted to add smokey flavor without a smoker or fake smoke flavoring. There are dry rubs and spices that can mimic smoke, but I wanted something more.

Enter BACON! Bacon is not only smokey, but it’s rich and unctuous and has the added benefit of protecting the meat so it won’t dry out during the long cooking period.

My first attempt at non-smoker ribs involved placing whole racks in large pans lined with parchment paper (the parchment paper lined pans have remained and always will). I laid strips of bacon on the surface of the ribs, wrapped the racks in the parchment, covered the pan tightly with foil, and placed them in a low temperature oven. This was successful-ish. I had tender ribs with a hint of smokiness, but they were inconsistent and not as “fall off the bone” as I wanted them to be. After I removed the bacon, I grilled the ribs briefly with my favorite sauce. They were good but not great.

Then one of my kids asked, “mom, why do you take the bacon off?” That was food for thought. The next time I made them I left the bacon precariously placed on top of the ribs, but it fell off and burned on the grill which was not delightful! Still, I knew I was onto something. There were a few more variations after that initial bacon-supported trial, but it took a while to perfect the method. I’ll skip the tedious details here and get to the final, perfected method.

I shortened the cooking time and made for easier serving/presentation by cutting the whole racks into small sections prior to cooking. I seasoned them and wrapped the individual sections in bacon and placed them in a single layer in the parchment-lined pan. I covered them tightly and put them in a low oven for several hours until they were ready to fall off the bone.

When they emerged from the oven they were tender but very PALE; cooking them in parchment will keep them moist, but I knew I needed the grill for crispy caramelization and that deep golden brown color. Just before grilling I brushed them with my favorite sauce (or you can leave them sauce-free!) and grilled them over low heat to caramelize the sauce and crisp up the bacon. After years of mulling, I had found the ideal method.

These ribs are grilled perfection that can even be made several days or hours in advance and finished right before eating!

Like many traditional summer menu items, ribs induce strong feelings and opinions. This certainly isn’t the only way to make them, but it’s my favorite. I hope you’ll give it a try for your next family gathering!

INGREDIENTS

1-2 racks of baby back ribs
1-2 pounds good quality bacon
High 5 Salt Blend of your choice (or salt and black pepper to taste)
- We use equal parts Power Lifter Salt and Sweet Sass with a pinch of Fixer Upper!
Your favorite barbecue sauce (optional)

METHOD

Method (this can be done two days in advance or 5 hours before serving):

Pre-heat oven to 285 degrees
Line a large foil pan or oven proof baking dish with enough parchment paper to completely wrap around ribs
Cut ribs into 1 to 4 bone sections, depending on thickness; thicker ribs with more meat will break down faster in smaller sections; alternatively, call your market and place an order for ribs already cut! Good butchers will take care of this for you!
Season each section liberally with High 5 Salt of your choice
Wrap each section in one slice of bacon, pressing bacon into meat, and line up in pan
Place the larger/thicker sections near the outside and smaller ones in the middle of the pan so they don’t dry out
Wrap parchment tightly around ribs then cover with tight fitting lid or foil wrapped so no steam can escape
Cook in oven for approximately 3 - 6 hours, or until very tender (meat should fall off the bone); check after 3 hours and if not tender, cover tightly and return to oven for another half hour; repeat until meat is tender
Remove from oven when tender
While ribs are still hot, brush liberally with your favorite barbecue sauce
Allow ribs to cool for about 30 minutes, then place in refrigerator, loosely covered, overnight OR until you are ready to serve them

Remove ribs from refrigeration 1 hour before serving

GRILLING METHOD

Grilling method 20 MINUTES BEFORE SERVING:

Pre-heat grill or grill pan to low; pour extra barbecue sauce in a bowl and get tongs, a clean brush, and a clean serving platter ready
Clean grill grates thoroughly and rub with oil (use an old rag that you can throw away)
Place ribs on the grill; watch carefully and avoid flare-ups
After about two minutes, turn ribs over; brush with more sauce and close lid
Let ribs heat through on grill for about 10-15 minutes, checking occasionally to be sure they are not burning, and adjusting the heat if necessary and brushing with more sauce as desired
Continue grilling until sauce is caramelized and bacon is crispy
Serve hot

*If desired, rub ribs with your favorite dry spice rub 24 hours before the initial cooking process; be sure rub does NOT contain salt

TIPS & TRICKS FROM THE MAKER

Pork ribs come in a variety of forms – including spare, St. Louis, and baby back. But they all have two things in common:

They need to be cooked low and slow. Low heat is best for the most tender final product, whether that is in your smoker, in the oven, or on the grill.
They all taste better when wrapped in bacon! (This is my opinion, so feel free to disagree after you’ve tried this recipe; then you can vote).

Shop all the products you need for this recipe at Woodward Corner Market. Follow along as we share more Taste ConSALTing with Laura Romitio from High 5 Salts with Benefits!

Grilled Bacon Wrapped Baby Back Ribs Recipe