Recipe Details

You’ll be bacon diner’s crazy combining their two top meaty loves on your hot menu; bacon and BBQ ribs, that is! Coated with cumin, coriander and brown sugar these fall-off-the-bone ribs are sure to be a BBQ fan favorite! Serve with cilantro leaves, extra sauce and Chef Alex Edmonson’s special pickled dragon fruit creation for that extra seasoned edge. 

For the Bacon Seasoned BBQ Ribs:

  1. Combine the salt, brown sugar, maple bacon wing seasoning, cumin and coriander.
  2. Evenly coat the rack of ribs with the spices and massage into the meat. Set aside to cure for 4 hours.
  3. After 4 hours, set oven to 250 F. Wrap ribs in foil and place in oven. Cook for 3 hours or until the meat is falling off the bone.
  4. Cool at room temperature. Once cooled, place into fridge. Once fully chilled, portion individual bones.

For the Pickled Dragon Fruit:

  1. Begin by making the pickling liquid. Combine the water, vinegar, salt and sugar together and bring to a boil.
  2. Peel off the skin of the dragon fruit and dice into 1/3 inch squares.
  3. Place fruit into a container. Pour the pickling liquid over the fruit and let sit for 1 hour.
  4. Once cooled transfer into fridge.

For Serving:

  1. Grill ribs on BBQ on medium high heat for 2-3 minutes per side. Using a brush, later sauce on all sides and cook for another 2 minutes.
  2. Garnish with cilantro leaves, pickled dragon fruit and a side of extra sauce if desired.