Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce
Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce
  • prep: 1 hr
  • cook: 4 hr
  • total: 5 hr
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  • servings:
  • Summary

    Cookbook author and meat authority Bruce Aidells created this recipe exclusively for Epicurious. Aidells' garlic and fresh herb rub and bacon-infused barbecue sauce make for ribs that burst with flavor, while his cooking method—the ribs are baked first then quickly finished on the grill or in the broiler—means home cooks can make tender, meaty ribs without a lot of fuss. The recipe makes 2 cups of barbecue sauce, but you'll need only about 1/2 cup to glaze the ribs. Aidells recommends serving the extra sauce alongside the ribs, and holding onto any leftovers, which can be kept, covered, in the refrigerator for 2 weeks. "It's a great thing to have around for other barbecues," says Aidells. "And you can use the sauce to rewarm leftover ribs by gently heating the ribs in the sauce." For more on Aidells' ribs, rub, and barbecue sauce, see Classic Recipes: Barbecue Ribs and Barbecue Sauce.

    Ingredients

    • 5 cloves garlic, minced
    • 1 tablespoon plus 1 teaspoon kosher salt, preferably Diamond Crystal
    • 1 tablespoon packed dark brown sugar
    • 1 tablespoon smoked paprika, preferably Pimentón de la Vera*
    • 2 teaspoons ancho or New Mexican chile powder
    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons chopped fresh sage leaves
    • 1 teaspoon chopped fresh thyme leaves
    • 1 teaspoon dry mustard, preferably Colman's
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cayenne pepper (optional)
    • 2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)
    • 6 ounces bacon, diced
    • 2 medium onions, finely chopped
    • 2 tablespoons smoked paprika, preferably Pimentón de la Vera*
    • 1 tablespoon ancho or New Mexican chile powder
    • 1 teaspoon ground cumin
    • 1 teaspoon freshly ground black pepper
    • 1 cup brewed coffee
    • 2 tablespoons packed dark brown sugar
    • 2 tablespoons yellow mustard
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons cider vinegar, plus more to taste
    • 1 cup ketchup
    • Few dashes hot sauce, such as Tabasco, plus more to taste
    • 3 fresh or 2 dried bay leaves
    • Kosher salt
    • *Smoked paprika is available at most supermarkets. Pimentón de la Vera is a sweet red chile grown in the La Vera valley of western Spain, and slowly smoke-dried before being ground into a powder. It's available at specialty food stores and online at LaTienda.com. Hungarian smoked paprika is a good substitute.
    • Equipment: Large, rimmed baking sheet; flat metal cooling rack

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 655 % Daily Value *
    • Total Fat: 36 g 54.88%
    • Saturated Fat: 12 g 58.58%
    • Trans Fat: 0 g %
    • Cholesterol: 122 mg 40.73%
    • Sodium: 2354 mg 98.08%
    • Calcium: 105 mg 10.52%
    • Potassium: 1246 mg 35.59%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 22.53%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 45 g %
    • Dietary Fiber: 3 g 11.65%
    • Sugar: 26 g
    • Protein: 41 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 60.49%
    • Vitamin C 19.46%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total5 oz-eq

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