Was in Denver over the weekend and had an appetizer called Candied Bacon Ribs. Candied Bacon is popular at restaurants I've frequented in the Denver area, and I thought this was a clever name for another variation of candied bacon. Fortunately it was not bacon, but rather 3 baby back ribs that tasted like a nice hardwood smoked bacon with the juicy meatiness of a baby back . I've spent the past 30 minutes researching Bacon Ribs on the web, and the only consistent piece of information I can find is that bacon ribs are cured like bacon. Was hoping to get some tips, recipes, methods, etc. for sweet curing baby backs in an attempt to replicate the sticky piggy goodness I was fortunate to experience over the weekend.
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Welcome jrgillespie -
Welcome from the Denver area! Where in Denver did you find the candied bacon ribs?Comment
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Welcome! I've got nothing but curiosity on this! If you try it, please share the results, process, and thoughts! Pictures are plenty welcome!Comment
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Welcome to The Pit.Comment
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Wow, that sounds amazing! Yes, where did you get it? I just sent a message to a friend of mine in Colorado to ask if he's heard of it or know anyone one in Denver or Boulder who is doing it.Comment
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I would love to try these!Comment
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Welcome, and Wow! If you can sugar cure a bone-in ham, why not? Hope we can get the food science guys to check in on this. BTW, no pictures == it didn't happen
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Well, I've made bone-in short rib pastrami, and that turned out great. But never tried bacon ribs. IF i were to try, I'd remove the silver skin, rinse under hot water to clean off any surface/marrow bacteria, and then follow Meathead's bacon recipe for the cure. The bones slow nitrite diffusion a bit, but not a lot, and I'd just go for it as if the entire rack was a belly.
Send an update either way!Comment
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I think I have read about ham ribs in one of my cookbooks from Steven Raichlen. I'll have to check when I get home from work to see if I remembered correctly.Comment
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Yeah, I know I've seen those ham ribs somewhere. http://barbecuebible.com/2016/08/12/...oney-ham-ribs/
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I've done something like this with St Louis spares. Got the method somewhere on the web for "bacon on a stick". Cured with Morton's Tender Quick for 2 days. Rinsed and soaked in ice water for a couple of hours. Smoked with MMD just like "regular" ribs. Half hour before done, spread liberal amount of brown sugar like Huskee described some time back. Interesting salty, sugary ham like flavor. Sorry, no pics, if I do them again, I'll take some pics.Comment
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Well I finally attempted to cook bacon ribs - did not achieve the desired result. I've been cooking for well over 40 years, but this was my first attempt at curing any kind of meat. Found a recipe for bacon ribs online:
Cured with:
- 1 tsp Prague Powder #1
- 1/4 cup salt
- 1/2 cup brown sugar.
Put the ribs in a large ziploc after rubbing the cure on. Let sit in the fridge for 5 days turning over once every day.
After the cure, I soaked the ribs in ice water for about 1 hour.
Smoked with applewood and cherrywood around 200 deg F. for approx 4 hrs.
Tasted like salty ham on the bone, not bacon.
I'm heading to Denver in a couple weeks and will try to stop at Marlowes downtown, have another appetizer of bacon ribs and try to engage the chef in a dialogue about his cure and cooking process.Comment
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Maybe some maple syrup in your cure, a little more de-salination time and some brown sugar &/or maple syrup baste during the cook? Good luck!Last edited by HorseDoctor; July 29, 2017, 03:35 PM.
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Thanks for sharing your attempt! I'm impressed that you did actually report back... and found the old thread to boot. That's commitment!Comment
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