Rib Bombs Recipe
Make Rib Bombs Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Ribs & Marinade
Rib Bomb Filling & Assembly
Glaze & Finishing
Method
Pork Ribs & Marinade
- 1
Prepare ribs
Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. If present, remove the silver skin/membrane from the underside of the ribs by sliding a knife under it and pulling while using a paper towel for grip.
- 2
Season ribs
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub the ribs lightly with olive oil, then evenly coat both sides of the ribs with the dry rub. Let sit at room temperature for 20 minutes or refrigerate up to 2 hours covered.
- 3
Bake until tender
Place ribs bone-side down on a rimmed baking sheet lined with foil. Cover tightly with foil and bake in the preheated oven for 2 to 2.5 hours, until the meat is very tender but not falling completely apart. Remove from oven and let cool slightly until safe to handle (10–15 minutes).
Rib Bomb Filling & Assembly
- 4
Make filling
While ribs cook, combine softened cream cheese, shredded cheddar, sliced scallions and chopped pickled jalapeños in a bowl. Mix until smooth and well incorporated. Taste and adjust salt/pepper if desired.
- 5
Separate rib segments
Once ribs are cool enough to handle, cut them into individual rib sections (1 bone per piece) or into bite-sized double-bone pieces depending on desired portion. Pat each piece dry to remove excess juices.
- 6
Stuff and wrap
Lay a rib piece meat-side up. Using a small spoon or piping bag, place about 1 to 1.5 tablespoons of the cream cheese mixture onto the center of the meat. Press the filling slightly into the meat so it stays. Wrap one slice of bacon around each rib piece to encase the filling and secure with a toothpick. Repeat for all ribs.
Glaze & Finishing
- 7
Make glaze
In a small saucepan or bowl, whisk together bbq sauce, honey, apple cider vinegar and optional chili powder. Warm gently if desired to combine and thin slightly; remove from heat.
- 8
Grill or broil to finish
Preheat a grill to medium-high or set your oven broiler to high with rack about 6 inches from the heat. Arrange the bacon-wrapped ribs seam-side down on a tray or directly on the grill grates. Brush each rib liberally with the glaze. Cook for 6–10 minutes, turning once and brushing with additional glaze, until bacon is crisp and glaze is sticky and caramelized. If using broiler, watch closely to prevent burning.
- 9