Bacon Wrapped Country Pork Ribs with Ancho Cherry Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for bacon-wrapped country pork ribs with ancho cherry sauce is a delightful combination of smoky and sweet flavors. The succulent pork ribs are wrapped in crispy bacon, adding a rich and savory element to the dish. The ancho cherry sauce, made with the perfect balance of spicy ancho chilies and tangy cherries, adds a unique twist that complements the meat beautifully. Perfect for a special occasion or a weekend dinner, this recipe is sure to impress your family and friends.

Keywords: bacon-wrapped, country pork ribs, ancho cherry sauce, smoky, sweet.

Bacon wrapped country pork ribs with ancho cherry sauce recipe details

Bacon wrapped country pork ribs with ancho cherry sauce recipe, recipe Rating: 4.9
Number of votes:141

Thick meaty country pork ribs wrapped in bacon & seasoned then seared in a skillet to lock in all those seasonings before going into the oven. A sweet & spicy glaze containing cherry juice, cherries, ancho chile powder & cayenne is just the thing to drizzle over the top of this meatylicious porkfest!
Ready in: 2 hours

Ingredients

Serves: 6

• 1/4 teaspoon coarsely ground black pepper
• 2 teaspoons onion powder
• 2 teaapoons garlic powder
• 2 teaspoons ground cumin
• 8 slices thick cut pepper bacon
• 8 pieces country style pork ribs, trimmed of excess fat
• 1/4 cup flour
• 1/4 cup vegetable oil
• 1-16 oz. bag frozen cherries, thawed
• 1 1/2 cups 100% cherry juice
• 1 cup chicken stock
• 1 tablespoon ancho chile powder
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 2 teaspoons cornstarch
• 1 tablespoon fresh cilantro leaves, chopped

Preparation method

Prep: 20 mins | Cook: 1 hour 30 mins | Extra time: 10 mins, other

1. Preheat oven to 350 degrees F.
2. Mix together the pepper, onion powder, garlic powder and cumin in a small bowl.
3. Wind one strip of bacon around each pork rib from top to bottom and secure with a toothpick
4. Sprinkle the meat well with the seasoning blend and dust with the all purpose flour, coating well
5. Pour half of the vegetable oil into a 14 inch stainless steel skillet and place over medium heat
6. Lightly brown half of the meat at a time, turning to evenly brown. Remove ribs to drain on paper toweling. Add more of the oil if needed and brown the remaining meat.
7. Drain remaining oil from skillet after meat has browned and wipe skillet out. Once skillet is cooled, add the meat back into it, removing the picks.
8. Cover the skillet with foil wrap and place in oven for 45 minutes.
9. Meanwhile, add half of the cherries into a blender with the cherry juice, chicken stock, ancho chile powder, red pepper flakes and cornstarch. Puree contents then pour into a medium saucepan.
10. Bring saucepan to a simmer for ten minutes or until thickened. Coarsely chop remaining cherries, adding to sauce.
11. After 45 minutes, remove ribs from oven and drain any liquid.
12. Spoon half of the glaze over the ribs. Return the skillet to oven, uncovered for another 30 minutes.
13. Remove ribs from oven and add to a serving platter. Spoon remaining sauce over the ribs, then garnish with cilantro.