0815BBQ: bacon-onion glazed ribs

[Mosca]

This. This looks really freaking great. The video is in German, but the food is universal, and the idea is completely adaptable to however you make your ribs. When I do these, sometime in the next week, I’m just going to make ribs like I always do. Then I’ll set the glaze half an hour early and include the onions and bacon.

[Jfrosty27]

Oh man. Why didn’t I think of that! I have pork ribs planned for LD weekend. I need to give it a try.

[Mosca]

I thought the same thing. I’ve wrapped in bacon, both whole racks and individual ribs. But this gives the bacon crunch, with those French onions!

In one of the follow up vids, he does basically the same thing with applesauce and pickled jalapeños. To which I say, "Damn."

[RonB]

That video is a crime, and I'd like to take a bite out of crime.

[Mosca]

😂😂😂

[Stuey1515]

There's food porn, ........and then there is this!!

[MsTwiggy]

I think it's excessive! 🥓🧅🔥🔥🔥❤️🐿

[Jerod Broussard]

I grew up avoiding Jack Miller's BBQ sauce. This wouldn't jive for me.

[Mosca]

I would just make the ribs my way, but when it came time to add some sauce to glaze, I would mix bacon, French onions, and sauce together, and glaze with that. All the other stuff is foofalah, just this way of doing it or that.

[Jerod Broussard]

Mosca yeah, you gotta love the open invitation to personal touches for a feast

[realdocBBQ]

I found it interesting that they 'Frenched' the St. Louis ribs, or that's what it looked like? Leaving a bone end out so you've got a handle for them. It's always neat to see how they do things in other parts of the world.

[Mosca]

So I’ve been thinking about this for a few days. And I’ve come up with something that might be fun.

Earlier this year I posted about my baby back bites: those are boneless country style ribs (basically loin meat) that I cut into strips, grill, then braise for an hour or two in sauce, and serve as an appetizer.




So, starting with that: how about skewering the cubes, rolling them in sauce, then a mix of chopped French onions and bacon, and setting the skewers over a medium grill to set the sauce for, say, 15 minutes?

That would take a really good appetizer over the top, I think.

[wag]

Gonna give it (very similar) a try next baby back BBQ. Thanks