Bacon Ribs Recipe

Trim and remove membrane

Preheat oven to 275°F (135°C). Pat the ribs dry with paper towels. On the bone side, use a paring knife to loosen the silver skin (membrane) at one end, then grab with a paper towel and peel it off across the length of the rack. If ribs are in two racks, leave as is or separate if needed to fit baking pan.

Lay bacon

Place a sheet of aluminum foil on a rimmed baking sheet or into a shallow roasting pan. If using a rack, place rack on pan. Lay out the bacon strips side-by-side slightly overlapping to form a layer large enough to cover the top of the rib rack(s).

Position ribs

Place the rib rack, meaty side up, on top of the bacon layer so the bacon will drape over the ribs when wrapped later. If working with two racks, repeat to create two individually wrapped bundles or stack as preferred.

Make the dry rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne. Whisk until evenly blended and no clumps remain.

Apply rub

Rub the olive oil evenly over the meaty side of the ribs to help the rub adhere. Generously massage the dry rub onto both sides of the ribs, concentrating on the meatier top and sides; press the rub into the surface so it forms a crust during cooking.

Wrap ribs in bacon and foil

Lift the bacon layer up and over the ribs so bacon strips cover the top and sides. Wrap the entire bundle tightly in heavy-duty aluminum foil, creating a sealed packet. If cooking multiple racks, wrap each individually. Place the foil-wrapped ribs on the prepared baking sheet or pan bone-side down.

Slow bake

Bake in the preheated 275°F (135°C) oven for 2.5 to 3 hours for tender fall-off-the-bone ribs (cook time depends on thickness). Check at 2.5 hours: ribs should be tender when probed with a fork but still hold together. If not tender, return to oven and check every 20–30 minutes.

Unwrap and glaze

Remove ribs from oven and carefully open foil packet (steam will escape). Transfer ribs to a foil-lined baking sheet, meat-side up. In a small bowl whisk together barbecue sauce, honey, and apple cider vinegar. Brush a generous layer of the sauce mixture over the top and sides of the ribs (and bacon).

Broil or grill for caramelization

Set oven to broil on high (or preheat a grill to medium-high). Place the glazed ribs under the broiler about 6 inches from heat for 3–6 minutes until the glaze bubbles and bacon edges crisp — watch closely to avoid burning. Alternatively, finish on a hot grill for 4–6 minutes, turning once and brushing with more sauce.

Rest and serve

Remove ribs from heat and let rest 5–10 minutes. Slice between bones into individual portions. Serve hot with extra barbecue sauce on the side.