Bacon Wrapped Ribs...Yup!

Tomorrow afternoon I have a history department pot luck to go to, so I decided to make ribs for the occasion. I made two baby back slabs with a dry rub and sweet vidalia onion. The third slab I made was more of an experiment, one gone terribly right. It was a rack of bacon wrapped baby back ribs.

Bacon wrapped baby back spare ribs, with some sweet vidalia onions on top.

After massaging with a heavy on the brown sugar dry rub, I topped the meat with a chopped up jalapeno pepper. Then I wrapped the slap in bacon, using a full pack to cover all of the rib meat. After tucking the ends of the bacon, I put vidalia onion underneath and on top, then sealed it all in non-stick foil. After grilling for an hour and a half, flipping midway through, I took the ribs off the heat, opened the foil, and portioned them out. What I discovered was a delicious rib that was slightly salty from the bacon layer, slightly sweet from the heavy addition of brown sugar to an off the shelf dry rub, and just a hint of spice from the jalapeno pepper. This is definitely a make again recipe.