Irresistible Sweet & Spicy Bacon Wrapped Pork Ribs: Your Ultimate Guide to Grilled, Smoked, and Oven-Baked Perfection
Prepare yourself for an unforgettable culinary experience with our Sweet & Spicy Bacon Wrapped Pork Ribs! These aren’t just any ribs; they’re a masterpiece of flavor and texture. Imagine succulent pork ribs, infused with a vibrant spice blend that delivers just the right amount of heat, expertly wrapped in crispy, savory bacon, and then generously coated in rich brown sugar. Cooked low and slow, either on your grill, in your smoker, or in the oven, these ribs emerge incredibly moist, unbelievably tender, and enveloped in a glorious sweet, salty, and slightly spicy candied bacon crust. This recipe promises a harmonious blend of sweet heat and a whole lot of delicious flavor in every single bite!
The excitement of sharing this Sweet & Spicy Bacon Wrapped Pork Ribs recipe with you today is truly immeasurable! I’ve been keeping this culinary gem under wraps for a few weeks, and it’s been a challenge to resist even just teasing you with a photo. But now, the wait is over, and I can finally unveil these beauties. Just take a look – they speak for themselves, don’t they?
Pork ribs hold a special place in our family’s meal rotation throughout the year. However, when we have the opportunity to enjoy them hot off the grill or straight from the smoker, it transforms into an extraordinary treat. That subtle char, coupled with the incredible smoky essence, elevates these ribs to an entirely new level of deliciousness. The unique combination of flavors and textures created by slow-cooking and then crisping them is simply unparalleled.
This post is proudly sponsored by Iowa Pork, but all opinions expressed, and my enduring love for pork recipes and high-quality Iowa Pork, are entirely my own.
Crafting the Perfect Sweet & Spicy Bacon Wrapped Pork Ribs
Even the name itself sounds utterly delicious, doesn’t it? These country style pork ribs are truly exceptional, boasting a multitude of appealing qualities. The journey to their irresistible flavor begins with lean pork ribs, meticulously coated in a thoughtfully balanced blend of aromatic spices. This includes a generous hand of salt and freshly ground black pepper, the pungent warmth of garlic powder, and a kick from cayenne pepper, which provides that desirable touch of heat. This initial spice rub is crucial, as it penetrates the meat, laying a flavorful foundation that will deepen during the cooking process.
Once seasoned, each individual rib is carefully wrapped in strips of smoky bacon. This isn’t just for show; the bacon serves multiple purposes. As it cooks, the bacon’s fat renders, continuously basting the pork ribs and ensuring they remain incredibly moist and tender. After being wrapped, the ribs receive another light dusting of the spice mixture, intensifying the flavors further, and then they are generously rolled in brown sugar. This creates a delectable outer layer that will caramelize beautifully.
The ribs are then nestled snugly in a pan and subjected to a “low and slow” cooking method. Whether you choose to cook them on your outdoor grill, in a smoker, or within the confines of your kitchen oven, this gentle, extended cooking time is the secret to their fall-off-the-bone tenderness. As they slowly cook, the medley of flavors – from the spices, the savory bacon, and the sweet brown sugar – meld together and deeply infuse the pork. During this transformation, the brown sugar and bacon drippings combine to create their very own rich, luscious glaze.
This glorious homemade glaze is then brushed over the ribs as they are transferred directly to the grill (or broiler in the oven) for a final, crucial step: crisping up the bacon. This direct heat stage not only crisps the bacon to perfection but also caramelizes the sweet glaze, giving the bacon that coveted “candied” effect. The result is a symphony of flavors and textures: tender, juicy pork with a crispy, sweet, salty, and subtly spicy bacon crust.
Decoding Country Style Pork Ribs: What You Need to Know
You might be asking, “What exactly are Country Style Pork Ribs?” It’s a great question, as these cuts are often a source of confusion! Despite their name, country style ribs are unique; they are actually cut from the blade end of the pork loin, situated close to the shoulder. This particular origin gives them a distinct advantage over many other rib cuts: they boast significantly more meat, making them a very satisfying meal.
Intriguingly, although they are called “ribs,” most country style cuts do not contain actual rib bones. Instead, bone-in country style pork ribs will typically include parts of the shoulder blade bone, which contributes to their rich flavor and tenderness. The meat itself comes from both the well-marbled pork shoulder area and the leaner pork loin, resulting in a beautiful “white and dark meat” appearance when cooked. This dual origin ensures they are incredibly packed with flavor and, when prepared correctly using a low-and-slow method, they achieve an unparalleled moistness and tenderness that truly sets them apart.
Personally, I find a preference for boneless country style ribs. This allows for the convenience of enjoying them with a fork, which aligns with my slightly quirky habit of avoiding eating ribs with my fingers. However, whether bone-in or boneless, the essential characteristics of flavor and tenderness remain, making them an excellent choice for this recipe. Their robust nature stands up wonderfully to the sweet, spicy, and smoky treatment, promising a delightful dining experience.
Can’t Find Country Style Pork Ribs? Delicious Alternatives!
In these unpredictable times, it’s not uncommon to find that our local grocery stores or butcher shops might not always have every cut of meat readily available. But don’t let a missing ingredient deter you from making these amazing ribs! Thankfully, pork is an incredibly versatile protein, and with a little creativity, you can often substitute certain cuts for others and still achieve a remarkably similar and delicious outcome.
If you’re unable to locate country style pork ribs, a fantastic alternative to consider is pork loin chops. For instance, I’ve successfully used boneless pork loin chops, purchased from my local butcher. To best mimic the shape and cooking characteristics of country style ribs, I simply trimmed them into longer, more substantial sections. This not only gives them the visual appeal of ribs but also ensures they cook evenly and can be wrapped in bacon effectively.
I prepared these pork loin chops using the exact same method as the ribs, demonstrating how wonderfully they turn out when cooked in the oven, offering a great indoor alternative to grilling. The main difference you’ll observe when using pork loin chops is that the meat will be primarily “white meat,” in contrast to the beautiful marbling of white and dark meat found in traditional country style ribs. While the flavor profile will be slightly different due to this, the tender, bacon-wrapped, sweet, and spicy experience remains intact and incredibly satisfying.
Iowa Pork: Quality You Can Trust
Did you know that a significant portion—approximately one-third—of all the pork consumed in the United States originates from the great state of Iowa? Iowa is renowned for its dedication to producing high-quality pork, a tradition deeply rooted in generations of farming expertise.
Whether you choose to purchase your pork from a large supermarket chain or a trusted local butcher, it’s important to recognize that you are directly supporting hardworking farm families. As the wife of a man who was raised on an Iowa farm, where his family proudly raised hogs and cultivated the land, I extend my heartfelt gratitude for that support. To know these dedicated, diligent individuals is to appreciate their commitment to providing wholesome, delicious food. Their passion and care translate into the excellent quality pork that forms the foundation of so many wonderful meals, including these bacon-wrapped ribs. When you choose pork, especially from a region like Iowa, you’re not just buying meat; you’re investing in a legacy of quality and supporting the backbone of our agricultural communities.
Mastering Bacon Wrapped Pork Ribs on the Grill
Preparing these delightful pork country ribs on the grill is an experience in itself, promising incredible results no matter your equipment. Whether you’re firing up a gas grill, stoking the coals in a charcoal grill, or utilizing an electric smoker like a Traeger, these bacon-wrapped ribs are designed to come out perfectly tender, juicy, and packed with flavor. The key is in the “low and slow” cooking method combined with a final crisping stage.
The ingredient list for this recipe is surprisingly minimal, yet each component plays a vital role in building the complex flavor profile. You’ll need high-quality country style pork ribs, strips of your favorite bacon, brown sugar (dark brown sugar adds a richer molasses note, but light works beautifully too), and a simple yet potent spice blend consisting of garlic powder, cayenne pepper for that sweet heat, and essential salt and pepper. For cooking, I often opt for a disposable aluminum pan for easy cleanup, but any grill-safe pan will work perfectly.
A little tip for serving: sometimes I prepare the whole, larger country style ribs, but other times, to make them stretch a bit further or to create individual portions, I cut them into smaller sections before wrapping. Both approaches yield equally delicious results; it simply depends on your preference and serving needs. The beauty of this recipe lies in its adaptability and the fantastic outcome, regardless of the subtle variations in preparation.
Step-by-Step Excellence: Grilling Sweet & Spicy Bacon Wrapped Pork Ribs
Achieving these mouthwatering ribs is a straightforward process when you follow these steps. Let’s walk through it for perfect results every time:
- Preparation: Begin by arranging your pork ribs in a 9×13-inch pan. In a small bowl, combine your spice mixture: black pepper, salt, garlic powder, and cayenne pepper. Generously sprinkle this flavorful blend over the tops of the ribs, ensuring every surface is covered. Then, flip the ribs and repeat the seasoning process on the bottom side. Remember to reserve a small amount of this spice mixture for a later step.
- Bacon Wrapping: Next, take each seasoned rib and carefully wrap it with bacon. Depending on the size and thickness of your ribs, one piece of bacon might suffice, but I often find that two slices per rib provide optimal coverage and an even more satisfying bacon flavor and texture. Once wrapped, place the bacon-wrapped ribs back into your pan, ensuring the bacon seam side is down to help it stay intact during cooking.
- Second Seasoning & Sugar Coat: With the ribs securely wrapped, sprinkle the reserved spice mixture evenly over the top of the bacon. Following this, generously and evenly sprinkle the brown sugar over the bacon-wrapped ribs. I personally favor dark brown sugar for the deep, rich molasses notes it imparts, which caramelize beautifully. However, if you have light brown sugar on hand, it will still yield equally delicious results, so use what you prefer!
- Low & Slow Cooking: Carefully place the pan containing your prepared ribs onto your preheated grill or smoker, ensuring it’s positioned over indirect heat. This means that if you’re using a gas grill, only turn on burners on one side, placing the pan on the unlit side. Cover your grill or smoker and allow the ribs to cook “low and slow” at approximately 275 degrees Fahrenheit. This extended, gentle cooking is paramount for achieving exceptionally tender ribs. During this phase, the fat from the bacon and the brown sugar will render and melt, creating an incredible, self-basting glaze right in the pan.
- Temperature Check: Continue cooking until the ribs reach an internal temperature of 145 degrees Fahrenheit when checked with a reliable meat thermometer. Make sure to insert the thermometer into the thickest part of the meat, avoiding any bones. Once they hit this temperature, carefully remove the pan from the grill or smoker.
- Crisping & Candying: Now for the grand finale! Increase your grill temperature to approximately 325 degrees Fahrenheit (or preheat your oven broiler if cooking indoors). Carefully remove the ribs from the pan, discarding any excess drippings if desired (though reserving some for brushing is a good idea!). Place each rib directly on the grill grates (or on a broiler-safe pan/rack in the oven). As they cook, brush them generously with the delicious glaze that formed in the pan. This direct heat stage will only take a couple of minutes, rapidly crisping up the bacon and caramelizing the brown sugar glaze, creating that irresistible candied bacon effect. Don’t worry about overcooking the ribs at this point; the internal temperature is already achieved, and this step is purely for texture and outer caramelization.
- Rest & Serve: Once the bacon is perfectly crisp and candied, remove the ribs from the heat. Allow the meat to rest for 3 minutes before serving. This brief resting period allows the juices to redistribute throughout the meat, ensuring every bite is as moist and flavorful as possible.
Perfectly Tender: Bacon Wrapped Pork Ribs in the Oven
As I’ve highlighted, the beauty of this irresistible rib recipe is its versatility; you can achieve equally fantastic results by preparing these Sweet & Spicy Bacon Wrapped Pork Ribs right in your oven. This means you can indulge in their comforting, flavorful goodness any time of year, even when the weather outside is less than inviting—think snowy, blustery winter days when grilling isn’t an option.
For the oven-baked version, particularly when using an alternative cut, I demonstrated this recipe using the pork loin chops that I had meticulously sliced to mimic the shape of ribs. This proved to be an excellent substitute, showcasing the recipe’s adaptability.
The preparation method for oven-baked ribs mirrors that of the grilled version almost exactly. You’ll season the ribs, wrap them in bacon, sprinkle them with more spices, and then coat them in brown sugar, placing them in a baking pan. The primary difference is their destination: instead of the grill, they go into a preheated oven. Once again, the crucial element for success is cooking them “low and slow.” Maintain a steady, lower temperature (around 275 degrees F) for the initial cooking phase to ensure the pork becomes incredibly moist and tender.
Once the ribs have reached their desired internal temperature (145 degrees F), you’ll transfer them. For the final crisping stage, remove them from the baking pan and place them onto a broiler-safe pan or a wire rack set over a baking sheet. Brush them generously with the delicious glaze that formed during baking, and then place them under your oven’s broiler for a few minutes, carefully watching until the bacon crisps up beautifully and the glaze caramelizes into that irresistible candied finish. This indoor method yields equally sensational results, ensuring tender, flavor-packed ribs every time.
The Key to Perfect Pork: Internal Temperature for Country Style Ribs
Ensuring your pork is cooked to the correct internal temperature is not just about food safety; it’s also the secret to achieving optimal tenderness and juiciness. The safe internal cooking temperatures for pork can vary slightly depending on the specific cut of meat. For comprehensive guidance, Iowa Pork provides an excellent informational chart that meticulously explains the recommended temperatures for each cut, making it an invaluable resource for any home cook.
For these country style ribs, and indeed when using pork loin chops as a substitute, the desired safe internal temperature is consistently 145 degrees Fahrenheit. This temperature ensures that the pork is cooked through to a safe level while retaining its natural moisture and achieving a beautifully tender texture.
To accurately check the temperature, always use a reliable meat thermometer. Insert the thermometer into the thickest part of the meat, being careful to avoid touching any bones, as bones can conduct heat differently and give a misleading reading. Once your ribs reach 145 degrees F, remove them from the heat. An essential, often overlooked step, is to let the meat rest for at least 3 minutes before slicing or serving. This resting period allows the juices within the meat to redistribute, resulting in a more flavorful and incredibly moist final product. When cooked correctly to this temperature, the meat will be wonderfully tender, juicy, and often display a beautiful blush pink center, indicating perfect doneness.
These Bacon Wrapped Pork Ribs are a meal in themselves, but they pair beautifully with a variety of side dishes. We enthusiastically served our batch with crispy hash browns, sweet corn, and warm cornbread, creating a truly comforting and satisfying spread. As expected, there wasn’t a single rib left on the platter – a testament to their irresistible deliciousness! Consider adding creamy coleslaw, baked beans, or even a fresh green salad to balance the richness.
Adore This Recipe? Pin It for Later!
Don’t let this incredible, mouthwatering Sweet & Spicy Bacon Wrapped Pork Ribs recipe slip your mind! You’ll be heartbroken if you forget where you found this sensational smoked bacon rib recipe. Make sure you take just a moment to pin it to your favorite Pinterest recipe board before you navigate away. This way, it will always be easy to find when that craving hits. Plus, for added convenience, you’ll find a complete, printable recipe card at the very bottom of this post, ready for you to save and reference in your kitchen.
Explore More Delicious Pork Recipes!
While I may not have grown up on an Iowa farm like my husband did, pork was a staple in my childhood home, and my appreciation for it has only grown. My Mom’s Pork Chops and Mushroom Gravy, for example, remains one of my most cherished comfort foods from my youth, a recipe I continue to prepare frequently for my own children today. Little do they know, while they’re savoring these delicious pork meals, I’m quietly appreciating pork’s impressive nutritional value, knowing it’s a wholesome choice for the family.
You should witness the sheer delight in my son’s eyes when I announce that we’re having breaded pork cutlets for dinner! I adore making them not only because they are incredibly delicious but also because they are remarkably economical to prepare, offering great value without compromising on taste. Pork’s versatility means there’s always a new and exciting way to enjoy it, from quick weeknight meals to impressive weekend feasts.
Discover more of my favorite Pork Recipes:
- Instant Pot Dr. Pepper BBQ Pork Ribs (pictured above, a real crowd-pleaser!)
- Fuggedaboutit Pork Roast (effortless and incredibly flavorful)
- Taco Pork Chops (a vibrant twist for taco night!)
- Mom’s Pork Sausage Meatloaf (a hearty, comforting classic)
- Slow Cooker Carnitas (perfect for tacos, burritos, or bowls)
- BBQ Pork & Smoked Gouda Grilled Cheese (an elevated comfort sandwich)
- Apple Moonshine Glazed Pork Chops (sweet, savory, and sophisticated)
- Classic BBQ Pork Ribs (the timeless favorite)
- Slow Cooker Dr. Pepper BBQ Ribs (easy, tender, and tangy)
- Sausage Kolache (a delightful pastry, perfect for breakfast or brunch)
Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for a continuous stream of delicious pork recipes and culinary inspiration all year round!
I’m absolutely starving just thinking about them! Let’s dive right into the full Sweet & Spicy Bacon Wrapped Pork Rib Recipe below and get cooking!
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Print Recipe
Sweet & Spicy Bacon Wrapped Pork Ribs
Equipment
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Thermapen Mk4 Instant-read Thermometer
Ingredients
- 2.5 pounds Country Style Pork Ribs about 8 ribs
- 16 slices of bacon two slices for each rib
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 cups brown sugar I used dark – either is fine
Instructions
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Preheat grill or smoker to 275 degrees.
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Make seasoning mix by combining peppers, salt, and garlic powder in a small bowl.
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Lay ribs in a 9×13 aluminum pan. Sprinkle both the top and the bottom of each rib with spice mix. Reserve a small amount.
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Wrap each rib with two slices of bacon, placing them back into the pan, seam side down.
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Sprinkle remaining seasoning over the top of the bacon.
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Sprinkle the brown sugar on top of the bacon evenly.
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Place the pan on your grill over indirect heat. (only turn burner on one part of the grill) Let them “smoke” for 2 hours. They will make an amazing glaze while they do.
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Check internal temperature with a meat thermometer. Pork ribs should be 145 degrees F. in the center. Remove from grill.
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Turn grill up to 325 degrees and place each rib on direct heat, grilling them until the bacon crisps. Brushing with the glaze as you do. This will only take a couple of minutes. No need to worry about the ribs getting overdone.
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Let meat rest for 3 minutes before serving.
Notes
I often cut my large country style pork ribs in half to make them go a little further. That is why the size varies between my photos here and the recipe video.
Note: All grills, smokers, and ovens can vary. Check to make sure your ribs aren’t done sooner than mentioned here.
Nutrition