This was one of those ideas that just came about from eyeing two separate items almost simultaneously in my fridge. I am probably not the first person to wrap bacon around ribs, but...let's just for the sake of fun, pretend I am. I feel better about myself already.
Mainly, the best thing about this recipe is that it, once again, combines two of my absolute favorite edible items: bacon and bourbon. And it was just as good as I thought it would be.
This is one of those recipes that you really can't go wrong with, you can switch in and out any spices or sauce, making it sweeter or spicier. Whatever pleases your palette most.
1 lb boneless pork ribs
bacon(you will need one slice per rib)
2 cups bbq sauce(homemade or store bought)
1/4 cup bourbon
2 tbsp brown sugar
3 tbsp chili pwdr
1/4 cup apricot jam(optional)
Mix together the brown sugar and chili powder to create a rub. Wrap each rib in a slice of bacon. Brush the ribs with the bourbon and sprinkle one side with the rub. Place in a very hot saute pan(I had used olive oil to prevent sticking), seasoned side down. Brush unseasoned side with bourbon and sprinkle with the rub. Cook for 2 to 3 minutes on each side to get slightly crispy. Place in crockpot and top with bbq sauce and apricot jam. You can also add any left over bourbon or spices.
or if you want...just add more bourbon. Period.
Keep on low for for 7 to 8 hours, or high for 4 to 5. If you want the ribs to maintain their "rib shape" integrity, you may want to cut cooking time by about 30 min. Otherwise it is fall apart and still beyond delicious. If you do not have a crockpot, you should be able to bake these at 375 for 2 hrs or so, keeping watch to make sure you have enough liquid.
If you have some left over, they are perfect for shredded pork tacos.
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