Bacon-Wrapped Bbq Babyback Ribs!!!

Okay. So since I made this recipe the first time, I’ve been thinking of ways to improve it. It’ll turn out a little different, but I know it’ll be about a hundred times better. Once again, this isn’t rocket science. We’re talking about ribs and bacon, not BP gulf shrimp cocktail. (Too soon?) The issue with ribs is mostly time. It’s more of a rainy Sunday meal. Definitely not something you want to try and do too fast. Fast cooking with ribs is generally a recipe for mediocrity.

Rub your ribs. That’s right. Get in there and give ‘em a rub down with all that yummy BBQ goodness. Do it the night before if you can. The longer the rub stays on before cooking the better. Do it an hour or two before at least. Rub deep and rub aplenty. Rub, baby, rub. Seriously.

Push the pineapple rings down over the toothpicks. The picks keep the fruit from sliding around. Careful not to break the rings. They’re delicate. Gently. Like petting a butterfly. The fruity sweetness will cut the taste of salt AND–(I think, because this is all new to yours truly)–keep the ribs even more moist. Which, like, rocks and stuff. Here’s the thing: the flavors should work. Salt, sweet, meat, and BBQ sauce is something that’s been done very successfully. These ribs, as I think about it, almost seem pseudo-Hawaiian. Who doesn’t like Hawaii? (Answer: The same people who hate freedom.)

Wrap the whole beautiful creation in a piece of tinfoil SO IT’S COMPLETELY COVERED, put it on a baking sheet, and in the oven. Leave it alone until after you’ve watched the Godfather and an episode of Friends. If you’re wondering about the tinfoil, it helps keep the meat moist. Just crimp the top of it over the ribs. You don’t have to lock the food up in there. Just fold it.

About fifteen or twenty minutes before you take them out, brush the [now somewhat crispy] bacon with BBQ sauce and put it back in the oven. The sauce should cook a little and get sticky-icky good. Remove. Make tummy happy.