Indulge in the ultimate flavor experience with our Sweet & Spicy Bacon Wrapped Pork Ribs! Tender country-style pork ribs are generously coated in a dynamic blend of aromatic spices, delivering a delightful kick of heat. Each succulent rib is then lovingly enveloped in strips of savory bacon and finished with a dusting of rich brown sugar. Slow-cooked to perfection, either on the grill for that irresistible smoky char or in your oven for consistent tenderness, these ribs promise a symphony of sweet, salty, and spicy notes. Prepare for moist, fall-off-the-bone pork, encased in crispy, candied bacon – a truly unforgettable dish that elevates classic pork ribs to gourmet status.
Sweet & Spicy Bacon Wrapped Pork Ribs: A Flavor Sensation
Prepare your taste buds for an extraordinary culinary journey because I am beyond excited to share this incredible Sweet & Spicy Bacon Wrapped Pork Ribs recipe with you today! This dish has been a closely guarded secret in my kitchen for weeks, and resisting the urge to tease you with even a single photo has been a true test of willpower. But now, the wait is over, and once you get a glimpse (and a taste!) of these beauties, you’ll understand why.
Pork ribs hold a special place in our hearts and on our dinner table throughout the year. But when we have the opportunity to savor them straight off the grill or out of the smoker? That’s when they transform into an undeniable treat. The subtle char and the rich, smoky essence elevate these ribs to a level of deliciousness that simply can’t be beaten. This recipe takes that beloved experience and adds a layer of sweet, spicy, and utterly irresistible bacon, creating a dish that’s sure to become a new family favorite.
This post is proudly sponsored by Iowa Pork. My opinions, and my lifelong passion for delicious pork recipes and the quality of Iowa Pork, are entirely my own.
The very name, “Sweet & Spicy Bacon Wrapped Pork Ribs,” conjures images of savory perfection, doesn’t it? These country-style pork ribs are packed with layers of flavor and texture, making them a standout dish. The journey begins with lean pork ribs, meticulously coated in a thoughtfully balanced spice mixture. This blend typically includes essential seasonings like salt and black pepper, complemented by the aromatic depth of garlic powder, and given a thrilling kick with cayenne pepper.
After their initial seasoning, each rib is lovingly wrapped in a strip of premium bacon, ensuring every bite delivers that irresistible smoky, salty crunch. Another sprinkle of the spice blend is applied, followed by a generous coating of rich brown sugar. The prepared ribs are then carefully arranged in a pan, ready for their slow and gentle transformation. This “low and slow” cooking method, whether on your grill, smoker, or in your oven, is the secret to their unparalleled tenderness and juiciness. As they cook, the flavors meld, and the brown sugar, spices, and bacon drippings create their own exquisite, self-made glaze. This thick, flavorful glaze is then brushed over the ribs as they are briefly placed directly on the grill or under the broiler, intensifying the flavors and giving the bacon a glorious, crisp, candied finish. The result is a harmonious blend of sweet, spicy, and savory that is truly addictive.
Understanding Country Style Pork Ribs
If you’re new to the world of ribs, you might be wondering, “What exactly are Country Style Pork Ribs?” These aren’t your typical rack of baby back or spare ribs. Country style ribs are a unique cut, primarily sourced from the blade end of the pork loin, near the shoulder. This specific location gives them a distinct advantage: they boast significantly more meat than other rib varieties, offering a heartier and more substantial eating experience.
Despite their name, it’s a common misconception that country style ribs contain traditional rib bones. In reality, boneless country style pork ribs contain no bones at all, while bone-in versions feature sections of the shoulder blade, which is quite different from true rib bones. The beauty of this cut lies in its composition; drawing meat from both the pork shoulder area (known for its rich marbling) and the leaner pork loin, these ribs deliver a delightful “white and dark meat” appearance. This blend ensures they are packed with robust flavor and, when prepared correctly using the low and slow method, they become incredibly moist and tender, practically melting in your mouth. For personal preference, I often opt for boneless country style ribs, appreciating the convenience of enjoying them with a fork rather than my fingers – though, that’s just a little quirk of mine!
Finding the Perfect Cut: Alternatives to Country Style Pork Ribs
In today’s ever-changing world, it’s not uncommon to find that our local grocery stores or butcher shops might not always have every specific cut of meat available. But fear not! Pork is remarkably versatile, and with a few clever substitutions, you can still achieve the same fantastic flavors and tender results for this bacon-wrapped ribs recipe.
If you’re unable to locate country style pork ribs, a fantastic alternative is boneless pork loin chops. These are widely available and can be easily adapted. When I use them, I typically purchase thicker boneless pork loin chops from my local butcher and then trim them into longer, rib-like sections. This not only gives them a similar appearance but also ensures they cook evenly and can be wrapped with bacon just as effectively as traditional country style ribs.
The preparation method remains largely the same, whether you’re using country style ribs or pork loin chops. I’ve even prepared them using the oven, demonstrating how delicious they turn out even without the grill. One key difference to note when opting for pork loin chops is that you will primarily have white meat, which is leaner, compared to the beautifully marbled white and dark meat found in country style ribs. Both options yield incredibly tasty results, but the country style ribs offer a slightly richer flavor and texture due to their higher fat content. Whichever cut you choose, the key is the low and slow cooking, allowing the bacon and brown sugar to infuse deeply into the pork.
Iowa Pork: A Commitment to Quality
Did you know that approximately one-third of all pork consumed across the United States originates from the hardworking farms of Iowa? When you choose pork, whether it’s from a large supermarket chain or your cherished local butcher, you’re not just buying a meal; you’re actively supporting dedicated farm families. As the wife of a man who grew up on an Iowa farm, where his family proudly raised hogs and cultivated the land, I deeply appreciate this connection. Knowing these devoted, diligent individuals means understanding the passion and care that goes into every cut of Iowa pork. Their commitment ensures quality, sustainability, and deliciousness that you can taste in every bite.
Mastering Bacon Wrapped Pork Ribs on the Grill
There’s something uniquely satisfying about ribs cooked on the grill or smoker. The smoky flavor and slight char add an extra dimension to these sweet and spicy, bacon-wrapped delights. No matter your grilling setup – be it a gas grill, a classic charcoal grill, or an electric smoker like a Traeger – these bacon-wrapped ribs are destined for perfection.
The beauty of this recipe lies in its minimal ingredient list, proving that extraordinary flavor doesn’t require a complicated pantry. You’ll need quality country-style pork ribs, strips of your favorite bacon, brown sugar (dark brown sugar adds a lovely molasses depth, but light brown works wonderfully too), and a simple yet potent spice blend of garlic powder, cayenne pepper for that signature heat, salt, and black pepper. For cooking, I often reach for a disposable aluminum pan for easy cleanup, but any grill-safe pan will do. Sometimes, I opt to wrap the entire large country-style rib, while other times, I slice them into smaller, more manageable portions before wrapping to make them stretch further or to create individual servings. This flexibility ensures these ribs fit any occasion, from a family dinner to a backyard gathering.
Step-by-Step Guide for Irresistible Sweet & Spicy Bacon Wrapped Pork Ribs
Achieving perfectly moist and tender ribs with crispy, candied bacon is simpler than you might think. Follow these detailed steps for a truly memorable meal:
- Prepare Your Grill/Oven: Preheat your grill or smoker to a consistent 275 degrees F (135 degrees C). If using an oven, set it to the same temperature.
- Craft Your Spice Blend: In a small bowl, combine black pepper, salt, garlic powder, and cayenne pepper. Mix thoroughly until well combined. This blend forms the base of our sweet and spicy flavor profile.
- Season the Ribs: Place your country style pork ribs in a 9×13-inch aluminum pan or a grill-safe baking dish. Generously sprinkle the spice mixture over the top side of each rib. Flip them over and repeat on the bottom side, ensuring every surface is coated. Remember to reserve a small amount of this spice blend for a later step.
- Wrap in Bacon: Take each seasoned rib and wrap it tightly with bacon. Depending on the size of your ribs, one or two slices of bacon per rib should suffice. I typically use two slices per rib to ensure maximum bacon goodness! Lay the bacon-wrapped ribs back into the pan, ensuring the bacon seam is facing down to help it stay secure during cooking.
- Second Seasoning & Brown Sugar: Sprinkle the reserved spice mixture evenly over the top of the bacon-wrapped ribs. Then, generously sprinkle the brown sugar over them. I prefer using dark brown sugar for its rich molasses notes, which adds a deeper caramelization, but light brown sugar works equally well and delivers a fantastic sweetness. Use whatever you have on hand.
- Slow Cook (Grill/Smoker): Place the pan with the ribs on your preheated grill or smoker over indirect heat. This means only lighting burners on one side of a gas grill, or arranging coals to one side on a charcoal grill, keeping the ribs away from the direct flame. Cover your grill/smoker and let the ribs cook low and slow for approximately 2 hours. This extended cooking time is crucial for breaking down the connective tissues in the pork, resulting in incredibly tender ribs. As they cook, the brown sugar, bacon fat, and spices will melt together to create an irresistible glaze.
- Check Internal Temperature: After 2 hours, check the internal temperature of the ribs using a reliable meat thermometer. Ensure it registers 145 degrees F (63 degrees C) in the thickest part of the meat, being careful not to touch any bone (if present). Once they reach this temperature, carefully remove the pan from the grill.
- Crisp the Bacon & Glaze: Increase your grill’s temperature to 325 degrees F (160 degrees C). Once heated, remove the ribs from the pan and place them directly on the grill grates over direct heat. Brush the amazing glaze from the pan generously over the ribs as they cook. Grill for just a couple of minutes per side, turning frequently, until the bacon becomes beautifully crispy and candied. This step happens quickly, so watch them closely! Don’t worry about overcooking the ribs at this stage; the brief direct heat is primarily for crisping the bacon.
- Rest Before Serving: Transfer the crispy, glazed ribs to a cutting board or serving platter. Allow the meat to rest for at least 3 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Bacon Wrapped Pork Ribs in the Oven: A Winter Warmer
The beauty of this Sweet & Spicy Bacon Wrapped Pork Ribs recipe is its versatility. Even when the weather outside is less than ideal – think snow, bitter winds, or pouring rain – you can still enjoy these phenomenal ribs by preparing them in your oven. The “low and slow” principle remains the same, ensuring moist and tender results every time.
For oven-baked ribs, I often choose boneless pork loin chops, sliced into rib-like sections as discussed earlier. This cut works wonderfully in the oven, offering a leaner profile that still soaks up all the delicious flavors.
The preparation steps for oven-baked ribs mirror those for the grilled version. Simply follow the same instructions for seasoning, bacon-wrapping, and sugar-coating. Instead of placing the pan on the grill, you’ll place it in your preheated oven at 275 degrees F (135 degrees C). The key to tenderness is, once again, cooking them low and slow for approximately 2 hours, allowing the internal temperature to reach 145 degrees F (63 degrees C). Once cooked through, transfer the ribs to a broiler pan or a rack set over a baking sheet. Brush them generously with the accumulated glaze from the pan. Then, place them under the broiler for a few minutes, watching them carefully, until the bacon crisps up beautifully and achieves that coveted candied effect. This method ensures a perfectly cooked rib with a delightfully crispy exterior, even without a grill.
Achieving Perfection: Internal Temperature for Country Style Pork Ribs
Ensuring your pork is cooked to a safe and delicious internal temperature is crucial for both food safety and optimal tenderness. The ideal safe internal cooking temperature for pork can vary slightly depending on the specific cut of meat. For comprehensive guidance, Iowa Pork provides an excellent informational chart detailing the recommended temperatures for various pork cuts.
For our beloved country style pork ribs, and also when substituting with pork loin chops, the desired internal temperature is consistently 145 degrees Fahrenheit (63 degrees Celsius). To accurately check this, always use a reliable meat thermometer, inserting it into the thickest part of the meat, taking care to avoid touching any bones. Once the desired temperature is reached, it’s essential to remove the meat from the heat and allow it to rest for at least 3 minutes before slicing or serving. This resting period is critical, as it allows the juices to redistribute throughout the meat, ensuring a tender, moist, and incredibly flavorful experience. When cooked correctly, your ribs will boast a beautiful blush pink center, indicative of perfect doneness and exquisite juiciness.
Serving Suggestions & Perfect Pairings
These Sweet & Spicy Bacon Wrapped Pork Ribs are a showstopper on their own, but pairing them with the right side dishes elevates the meal to an even grander experience. We absolutely love serving our ribs with classic comfort foods that complement the rich, sweet, and spicy flavors. Creamy hash browns offer a comforting potato element, while fresh, sweet corn provides a burst of natural sweetness and a satisfying crunch. A side of warm, buttery cornbread is perfect for soaking up any extra glaze or juices. This combination creates a balanced and incredibly satisfying meal that leaves no rib behind! Consider adding a crisp green salad or some roasted vegetables for extra freshness. For drinks, a refreshing iced tea, a light lager, or even a crisp hard cider would pair wonderfully with the complex flavors of the ribs.
Don’t Lose This Recipe! Pin and Save for Later!
Imagine craving these mouthwatering sweet and spicy bacon-wrapped ribs, only to realize you can’t remember where you found the recipe! Don’t let that heartbreak happen. Take a quick moment right now to pin this incredible recipe to your favorite Pinterest recipe board. It’s the best way to ensure you’ll always have access to this show-stopping dish whenever the craving strikes. There’s also a convenient printable recipe card located further down this post for easy access in your kitchen.
Explore More Delicious Pork Recipes!
While I may not have grown up on an Iowa farm like my husband, pork was a staple in our household throughout my childhood. My Mom’s Pork Chops and Mushroom Gravy remains one of my most cherished comfort foods, a recipe I continue to make for my own children with great joy. Little do they know, as they savor these delicious pork dishes, I’m also mindful of Pork’s impressive nutritional value, offering a lean protein source that’s both healthy and hearty.
The pure excitement in my son’s eyes when I announce breaded pork cutlets for dinner is priceless! I adore making them not just for their incredible taste and crispy texture, but also because they are such an economical meal option, proving that gourmet flavors don’t have to break the bank. Pork is truly a versatile and beloved meat that can transform into countless satisfying dishes.
Some of My Favorite Pork Recipes to Inspire Your Next Meal:
- Instant Pot Dr. Pepper BBQ Pork Ribs (pictured above) – Fall-off-the-bone tender with a sweet and tangy glaze.
- Fuggedaboutit Pork Roast – A simple, flavorful roast that lives up to its easy-going name.
- Taco Pork Chops – A fun, Mexican-inspired twist on classic pork chops, perfect for weeknights.
- Mom’s Pork Sausage Meatloaf – A hearty and comforting meatloaf with extra flavor from pork sausage.
- Slow Cooker Carnitas – Juicy, flavorful pulled pork ideal for tacos, burritos, or bowls.
- BBQ Pork & Smoked Gouda Grilled Cheese – An elevated grilled cheese that’s savory, sweet, and smoky.
- Apple Moonshine Glazed Pork Chops – Sweet and boozy, these chops are a delightful treat.
- BBQ Pork Ribs – The classic barbecue staple, perfectly tender and coated in tangy sauce.
- Slow Cooker Dr. Pepper BBQ Ribs – Effortlessly delicious ribs with a unique Dr. Pepper kick.
- Sausage Kolache – A delightful pastry filled with savory sausage, a true comfort food.
For year-round inspiration and a bounty of delicious pork recipes, make sure to follow along with Iowa Pork on their social media channels! You can find them on Instagram, Facebook, Pinterest, and Twitter.
I’m absolutely starving just thinking about these! Let’s dive into the full Sweet & Spicy Bacon Wrapped Pork Rib Recipe below. 
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Print Recipe
Sweet & Spicy Bacon Wrapped Pork Ribs
Equipment
- 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
- Preheat grill or smoker to 275 degrees F (135 C).
- Make seasoning mix by combining peppers, salt, and garlic powder in a small bowl.
- 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.
- Wrap each rib with two slices of bacon, placing them back into the pan, seam side down.
- Sprinkle remaining seasoning over the top of the bacon.
- Sprinkle the brown sugar on top of the bacon evenly.
- 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.
- Check internal temperature with a meat thermometer. Pork ribs should be 145 degrees F (63 C) in the center. Remove from grill.
- Turn grill up to 325 degrees F (160 C) 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.
- 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.