YOU HAD ME AT BACON
I saw these beautiful, giant, meaty ribs in the store and I thought to myself, “I must have them”. I love pork and I eat it as a treat every once in a while. Bacon is my favourite. I often find pork can become dry when it is cooked. The fattier pieces are more moist and tender but they DO have more fat. I figured my new dutch oven might be able to help with this problem and I was right!
Again, I wanted to make sure I could make a simple dish before playing around with it. I sprinkled the ribs with pepper and a decent amount of salt. There are some things in life that are just better salted: potatoes, tomatoes, cucumber, and, of course, pork. I then wrapped them with these delicious, thick, smoked cuts of bacon. The dutch oven cooking process and the fat in the pork made ribs that fell apart from the bone.
Once they were wrapped and ready to go, I cooked them at a lower temperature for 3 hours. All the fat dripped to the bottom which helped make them a bit leaner.
Before baking, this is the point where you could experiment with flavours. Perhaps you could add some liquid smoke or BBQ sauce. Some fresh herbs like rosemary or garlic might be a good addition. I think a can of crushed pineapple and teriyaki sauce could be interesting too. Dried apricots? Apples?
Once the 3 hours were up I had nicely cooked ribs. At this point I could have served them with a sauce but I chose to remove them from the dish and broil them for a few minutes on each side. The end result was a salted, dry pork rib wrapped in crispy bacon. The meat, however, was juicy and tender. Keep in mind these ribs were very large, over 6 ounces each with the bone. If you use a different type of rib you will need to adjust the nutrition and cook time accordingly. One of these ribs was plenty for one person with a side.
Bacon Dry Ribs
6 pork ribs (1.15 kilos)
12 slices thick cut bacon
1. Generously salt and pepper each rib.
2. Wrap 2-3 slices of bacon tightly around each rib.
3. Position ribs in the dutch oven (add any flavours or sauces at this point, optional).
4. Cover and bake for 3 hours at 300º.
5. Remove from dutch oven and place on a baking sheet.
6. Broil 3-4 minutes per side in oven until bacon is crisped.
Protein 27 g