Califonia Bountiful
Main Dish

Brown sugar ribs

The bacon fat in this recipe helps make the ribs fall-off-the-bone tender. "I like to use hardwood smoked bacon fat," chef Kevin Templeton said. "This adds a smoky element to the ribs on top of the fantastic grilled flavor."

Executive Chef Kevin Templeton
Barleymash, San Diego

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2 racks baby back pork ribs (each rack will weigh 1 to 2 lb.)
2 cups brown sugar
2 tbsp. salt
2 tbsp. fresh ground pepper
2 tbsp. ancho chili powder (optional)
2 cups bacon fat, cold or at room temperature
Barbecue sauce (optional)


If your butcher has not already done so, remove the thin membrane from the back of each rack of ribs.

In a small bowl, mix together brown sugar, salt, pepper and ancho powder, if you like. Generously rub mixture into both sides of ribs. Evenly spread bacon fat on both sides, as you would spread icing on a cake.

Place each rack of ribs in 2 to 3 layers of heavy-duty aluminum foil, making sure there are no holes or tears. Wrap securely and crimp edges of foil to seal.

Place packets on a grill over low heat and cook at least 1 hour or until meat is very tender, turning every 10 minutes. Make sure to keep the grill lid closed after turning. When done, remove packets from grill and let ribs rest in foil for about 15 minutes. Carefully open packets, remove ribs and discard rendered fat and foil. Be careful: The excess fat can burn you. Return ribs to grill on high heat for a little char, cooking on both sides for about 2 minutes. Serve dry or with your favorite barbecue sauce.

Serves 4

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