;

menu

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

* To view the recipe only, use the print recipe button above.

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.

Share your mealtime LVE

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion
Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten Free
Servings:  6
AVG. Maker RATING: 
5 from 1 vote
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
Calories 131
Fat 3.4
Carbohydrates 14.1
Protein 11

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

Are you addicted to BBQ, Grilling, and Smoking? We are too! At Lac du Nibiinaabe getting creative with recipes to make weekend smoked, grilled or barbequed meals it is not only a summertime pastime but a year-round obsession.

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, stay cooler 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 destination 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 smells that come from the low and slow barbecue 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’re thinking that smoking foods can be a little complicated you might want to 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 hooked on a past time where you’ll have a lot of fun – and gain some satisfaction in the process. 

A few years ago, I discovered three secrets for making country-style pork ribs cooked in the smoker. 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 a little background about what you need to know about them with you.

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. Never-the-less 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 the way 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 piece 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’re looking to try country-style pork ribs, whatever the cut, they’re best when cooked low and slow, being 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, I’ve used a combination of all three cooking methods to prepare Smoked Bacon-Wrapped Country-Style Ribs with Apple and Onion. These cooking methods combined with my three secrets make country-style ribs that are to die for good and has 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 they’re 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!

Learn how to adjust the serving size. CLICK HERE

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

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

Kymberley @GFreeDeliciously
Three secrets for making juicy moist country-style pork ribs cooked in the smoker.
5 from 1 vote
Gluten Free
PRINT THE RECIPE
Prep Time 20 mins
Cook Time 1 hr 30 mins
Marinate 12 hrs
Total Time 13 hrs 50 mins
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

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.

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
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(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 © 2017-2020 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.

If you like this recipe, you might also want to try...

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

SIGN UP TO GET TASTY, TRIED & TESTED GLUTEN-FREE RECIPES
FROM GfreeDeliciously STRAIGHT TO YOUR INBOX!

We promise not to spam you. Unsubscribe at any time.

Ad

.
Dessert in Five
.

Did you fix this recipe? Share your mealtime LVE

If you have given it a try, let us know how you like it!

Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on your screen’s bottom-left to jump to the comment area.

And as always, don’t forget to take a picture and tag it #CookingGfreeDeliciously on Instagram. We love seeing what you cook up!

WE WANNA SEE !

Where there's a whisk, there's always a way to enjoy it gluten-free...

Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously 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!

I'd love to hear your thoughts...

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
Take a peek at the behind
G-Free Deliciously

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…
  •  

Thanks for stopping by

Kymberley @gfreedeliciously

Coach | Cook | Creator | Publisher
& Host if the GfreeCookbook Club

I'm so happy you're here,

where my passion is all about cooking easy recipes made with natural, whole foods with clean ingredients you can trust. Because I’m celiac, my blog focuses on gluten-free foods created for a healthy gut – satisfying meals and treats that never, ever compromise on taste, are simple to make, and save you time - even when life gets busy.

FOLLOW US

Signup for EMAIL UPDATES

Get a Free eCookbook – 20 Amazing Salad Recipes.

FEATURED

delicious DISTRACTION

Recent Posts

Follow Me

Video

Now Playing:
#CookingWithWildtree

Be sure to visit Wildtree.com/GfreeDeliciously
for everything you need for cooking this and more from Wildtree!

Visit the Wildtree G-Free Deliciously Store to get everything you need to make these delicious recipes.

Disclaimer: Please note that some of the links on this page are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy. Please let me know if you have any questions!

– ADVERTISEMENT –

Make Food Delicious!

Check out the exciting changes at Wildtree!

✨ New Website ✨ Lower Prices

✨ Fresh New Look !!

– ADVERTISEMENT –

– ADVERTISEMENT –

.

– ADVERTISEMENT –

.
Premium Supplements Delivered! SAVE 5% On Wild & Delicious Premium Salmon From Vital Choice - Get Free Shipping On Orders $99+ - Use Code: 1VCAF5 At Checkout! Shop Now!
.

– ADVERTISEMENT –

.

– ADVERTISEMENT –

– ADVERTISEMENT –

.

ARCHIVES

– BY MONTH & YEAR –
– CATEGORIES –

Clean Eating
(for real life)

Get the ULTIMATE Guide to
Shopping for CLEAN FOOD & Buying Organic Food in the Market!

On G-Free Deliciously

More to explore...

14 Chocolate-Inspired Recipes for Valentine’s Day!

14 gluten-free, safe and scrumptious chocolate-inspired recipes to amke for Valentine’s Day!

Baked Orange Chicken Meatballs

A fake-out for Take-out! Baked Orange Chicken Meatballs, loaded with fresh garlic, ginger, and scallions, then baked for a quick 15-minutes to seal in all that moisture and flavor. This recipe makes excellent savory sticky and sweet meatballs that can pull double-duty – in a nod to one of my once favorite take-out guilty pleasures.

What You Need to Know About Wine-ing On Your Vacation

Before you think about sipping your favorite beverage while taking it easy in a cabana with a good book, laying in the sun on the beach or my favorite daydream of enjoying pineapple wine while overlooking the ocean; you may want to check out where you can and cannot drink where you’ll be vacationing. It may just save you the biggest vacation faux pas of them all: an expensive souvenir ticket.

Artichoke Hearts & Tomato Linguine Served with Baked Salmon & Lemon Cream Sauce

A light-tasting spring dinner – featuring salmon, served over linguine noodles with baby artichoke hearts, and fresh tomato in a rich-lemon-infused cream sauce.

0
Would love your thoughts, please comment.x
()
x

NO Need to Look for Your Calculator:

Adjusting the serving size of recipes is easier than you may think.

To change the number of portions that a recipe makes go to the “Servings” quantity in the recipe section below. Hover over the servings amount and a slider box will appear above the amount. Slide the toggle to adjust the desired number of portions you want to make. Please note that when adjusting the serving amount the ingredient measures will change to decimal equivalents. Need help with cooking and recipe conversions? Head over to Good Cooking’s Cooking & Recipe Conversions Guide for their online collection of helpful links!

BECOME A VIP MEMBER
TO GET YOUR
FREE RECIPE eBOOK

By downloading this eBook you agree to receive occasional emails including recipes and exclusive offers from G-Free Deliciously. You may opt-out at any time. If you would like this eBook without joining our email list, please contact us directly.

Subscribe for FREE

To enjoy our premium stuff