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Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion

Smoked Bacon-Wrapped Country-Style Ribs that are full-flavored, tender, meaty, and moist – A tasty lick-your-lips bite of heaven piled high with sweet apple and onion just in time for this weekend's menu.

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Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion

Are you addicted to BBQ, Grilling, and Smoking? We are, too! Here at Lac du Nibiinaabi, getting creative with recipes to make weekend smoked, grilled, or barbequed meals is a summertime pastime and a year-round obsession.

ABOUT THIS RECIPE (per serving)

Gluten Free
Servings:  6
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :20 minutes
Cook Time :1 hour 30 minutes
Marinate :12 hours
Total Time :13 hours 50 minutes
Course : Dinner, Entrée, Lunch, Main Course
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 131
Fat 3.4
Carbohydrates 14.1
Protein 11

Our grill master is my dear hubby, who’s designed his dream of a smoking and grilling kingdom into our backyard patio area. An ever-growing and, I must add, always getting better work-in-progress; the whole idea started with a grill roof so that we could grill and stay dry when it was raining, relax during the heat of the day, and have a place for the grills (yes, that’s plural), his electric smoker, and us to hang out under. It is a destination all on its own, and we love it!

It’s a hobby and a downtime relaxing space that provides us with a pastime where we can enjoy the process of continually working to develop our outdoor cooking skills. And, who seriously does not love the low and slow barbecue smells and the intoxicating flavors of wood smoke?

Smoking is easy but it isn't always simple...

As (Steven Raichlen) who we acknowledge as the God of all things smoked and barbequed, begins in his book Project Smoke – “There are hundreds of smokers to choose from, and each one operates differently. You can spend a few hundred dollars on a smoker – or thousands – and the price doesn’t always predict performance.

Then there’s the wood: hickory, oak, apple, or mesquite, to mention just a few of the dozens of fuels used for smoking.”

If you think smoking foods can be complicated, you might start with Steven’s book. In it, he does a great job of breaking the process down into seven easy steps to help you master smoking in no time.

And when you become hooked on smoking food, you’re caught on a pastime where you’ll have a lot of fun – and gain some satisfaction in the process. 

We discovered three secrets for making country-style pork ribs cooked in the smoker a few years ago.

These additions in prepping and smoking country-style ribs keep them moist and add an extra delicious flavor. But before I reveal our secrets for perfect country-style pork ribs cooked in the smoker, I want to share some background about what you need to know about them.

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What You Need to Know About Country-Style Pork Ribs

Country-style pork ribs made their way to the meat case in the 1970s. According to Merle Ellis, author of “The Great American Meat Book” (Knopf, 1996), legend has it that Scott Detrie, president of a chain of markets in Kentucky, came up with the idea as a way of marketing the shoulder-blade section of the pork loin, where the chops aren’t as neat and as lean as pricier rib chops. The idea was that the narrow ribs would be perfect for grilling or prepared under the broiler.

Country-style ribs usually are tougher and have a fattier quality like pork shoulder, making them less than desirable as a pork roast. Nevertheless, they make a thick, meatier rib, but to purists, they’ll always be a pork chop.

The confusion for shoppers looking for country-style ribs is that their shape can vary. They can be cut from the meaty top end of the loin or the bottom end of the shoulder. Also, because of how country-style ribs are cut, sometimes they will have a long rib bone, they may have a portion of the blade bone, or others may include a piece of the backbone. And, boneless country-style pork ribs could conceivably be made from any part of pork, my butcher tells me. When I asked if the label would specify the cut, I was told, “Probably not.” If you’re curious, you’ll want to ask.

I’ve found that it’s nearly impossible to find proportioned cuts of country-style ribs, so you’ll want to look for an even assortment if buying prepackaged. But, if you want to try country-style pork ribs, whatever the cut, they’re best when cooked low and slow, braised, or prepared by barbequing them.

The Secret to Making Bacon-Wrapped Country-Style Ribs with Apple & Onion

Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion
Bacon-Wrapped Country-Style Ribs with Apple and Onion ready for the smoker. For the picture, we've pushed them together to show how to plie them high with apple and onion but for smoking, you'll want to give them lots of room to throughly cook. Also note that for easily getting the ribs in and out of the smoker with the apple and onion on top, we've stacked them up on a rack with 1/4 mesh. When inserting the temperature probe, place the probe in a meaty part of the rib away from the bone, and place the rib with the probe near the middle.

In this recipe, We’ve combined all three cooking methods to prepare Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion. Combined with my three secrets, these cooking methods make country-style ribs that are to die for good and have become one of our favorite ways to prepare them.

Secret Number One: My first secret is to marinate the ribs overnight. 

Secret Number Two: Up the flavor and fat by wrapping them in bacon.

Secret Number Three: Semi-braise the ribs while smoking by loading them up with apples and onions on top and adding water below in the pan to add moisture.

Lastly, “DON’T CROWD THE RIBS !” These meaty ribs need lots of space to cook thoroughly and become fall off the bone tender. Therefore the more space you can give around each bacon-wrapped rib piled with apple and onion the better.

The Result: These ribs are full-flavored, tender, meaty, and moist – a tasty lick-your-lips bite of heaven to add to your weekend menu!

Enjoy!

XXO

Kymberley

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Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion
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Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion

Three secrets for making juicy moist country-style pork ribs cooked in the smoker.
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Marinate 12 hours
Total Time 13 hours 50 minutes
Course Dinner, Entrée, Lunch, Main Course
Cuisine American
Servings 6
Calories 131 kcal

INGREDIENTS
 
 

  • 4-6 Country-Style Pork Ribs (1 ½ to 2 ½ pounds
  • 1 tablespoon Pullman Smokehouse Pork Rub seasoning
  • ½ cup BBQ Sauce
  • 1 ½ cups water

For the Marinade

  • 2 cans Coca-Cola
  • 1 package gluten-free Beef Bouillon Herb-Ox Gluten-Free Beef Bouillon
  • 2 tablespoons Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 2 Granny-Smith Apples peeled, cored and sliced thin
  • 1 large Onion
  • 2 cloves Garlic
  • 2 teaspoons ground Cinnamon
  • 1 tablespoon fresh Ginger grated
  • teaspoon black Pepper
  • teaspoon Salt
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INSTRUCTIONS
 

For the Marinade

  • Combine Coca-Cola, beef bouillon, vinegar, and mustard in a gallon-size zipper bag. Zip closed and turn a time or two to combine the ingredients. Place the bag inside a large casserole dish or bowl to provide stability.
  • Core and peel apples and slice thin, add to bag.
  • Remove onion skin, cut off the root end and slice thin, add to bag.
  • Add garlic, cinnamon, ginger, salt, and pepper to bag mixture. Seal bag and turn it a few times to mix the liquids and ingredients.
  • Add the ribs, seal the bag, and marinate in the refrigerator overnight to let the flavors blend, turning occasionally.

Begin by Smoking

  • Preheat the smoker and start the chip burn according to the manufacturer's instructions. We used cherry wood chips in the smoker box. Apple chips would work well too. Once your smoker is preheated, set the temperature to 225ºF
  • Remove ribs from the marinade. Reserve and set aside the apples and onions to top for prepared ribs for smoking.
  • Rub the ribs with Longs Peak Pork Chop Spice and then wrap each rib with 2 to 3 strips of bacon, tucking the ends of the bacon under each rib when placing. Place the bacon-wrapped ribs on a rack placed inside a grill-safe baking pan. Be sure to allow enough space around each rib and the edge of the pan for the smoke to circulate easily.
  • Insert a grill-safe temperature probe horizontally through the end of one of the meatiest ribs.
  • When all the ribs are in the pan, pile the reserved apples and onions on top of the ribs in an even layer. The moisture in the apples and onions will cook out and braise the ribs as they smoke and cook. Add 1-1/2 cups water to the bottom of the pan.
  • Set your cook-to temperature to 135ºF. Add the pan to the smoker and smoke for approximately 1-1/2 hours until the internal temperature reaches 135ºF.
  • Towards the end of the smoking, preheat your charcoal or gas grill to 350ºF.
  • When the desired temperature is reached, you’ll want to remove the ribs from the smoker, pick the apples and onions from the top of the ribs and place them into an 8x8-inch aluminum pan. Top the apples and onions with your favorite BBQ Sauce and place them on the top warming rack of your preheated grill to stay warm.

Finish Off by Grilling

  • Next, place the smoked bacon-wrapped ribs on the grill-grate of the preheated 350ºF grill, and grill the ribs on all sides until the bacon is crisp.
  • Once the bacon is crisp, brush each rib with a coating of your favorite BBQ Sauce and continue to flip and grill until the sauce is slightly caramelized and the internal temperature of the ribs reaches 145ºF (an instant-read thermometer is perfect for checking this).
  • Remove the ribs onto a serving platter and top with the apple, onion and sauce mixture, garnish with a little extra BBQ Sauce drizzle. Cover and let rest for 5-minutes. Serve.
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YOUR OWN NOTES

Nutrition

Calories: 131kcalCarbohydrates: 14.1gProtein: 11gFat: 3.4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.4gTrans Fat: 0gCholesterol: 28.3mgSodium: 576.8mgPotassium: 305.7mgFiber: 2.8gSugar: 5.8gVitamin A: 2.4IUVitamin C: 3.2mgCalcium: 39.5mgIron: 1.1mg
Keyword bbq, country-style ribs, pork, smoked salmon

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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