Pat ribs dry with paper towels. To remove the silver skin membrane, use a dull knife to lift up one end of the membrane on bone side of rib rack and pull off by hand. If needed, a paper towel will give you a better grip. Cut rib rack in half; set aside.
These firecracker ribs are cooked in cold brew and brown sugar until tender. Then wrapped in Wahlburgers famous bacon, grilled to crispy perfection and brushed with sweet peach jam combined with Chef Paul's BBQ sauce. It's a match made in heaven!
Servings and Ingredients
|1 (2¾-lb.) rack fresh pork loin back ribs|
|1 (48-oz.) bottle Wide Awake Coffee Co. cold brew unsweetened light roast drink|
|½ c. packed Hy-Vee dark brown sugar|
|¼ c. kosher salt|
|¼ c. Traeger coffee rub|
|1 (14.5-oz.) bottle Wahlburgers Chef Paul’s BBQ sauce|
|½ c. peach jam|
|2 tbsp. Hy-Vee crushed red pepper|
|13 slice(s) Wahlburgers hickory smoked uncured bacon|
Things To Grab
- Paper towels
- Dull knife
- 6-qt. Dutch oven
- Medium bowl
- Wooden spoon or silicone spatula
- Charcoal or gas grill
- Silicone pastry brush
Combine unsweetened cold brew, brown sugar, kosher salt and coffee rub in a 6-qt. Dutch oven; bring to a boil. Add ribs. Cover and reduce heat; simmer for 30 minutes. Remove ribs from cooking liquid; discard cooking liquid. Cool ribs for 10 minutes.
Meanwhile, stir together BBQ sauce, peach jam and crushed red pepper; set aside.
Preheat a charcoal or gas grill for direct cooking over low heat (250 degrees to 275 degrees).
Cut rack into 1-rib portions. Beginning at one end of each rib, wrap 1 bacon slice around each rib in a single layer. Arrange bacon-wrapped ribs on a grill rack; cover with foil. Close grill lid; grill for 1 hour, turning every 20 minutes. Remove foil from ribs; brush with BBQ sauce mixture. Grill ribs for 10 minutes more or until sauce begins to caramelize, turning and brushing with additional sauce halfway through. Serve with remaining sauce.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 95mg
- Sodium: 1730mg
- Total Carbohydrates: 34g
- Protein: 29g