- 4 whole pork back ribs
- Cut the ribs in half and place in a large pot, cover with apple cider, chicken stock, cinnamon stock, rosemary, garlic, peppercorns and Thai chili. Bring to a boil and simmer until tender, approximate 2 hours. Once cooked remove from the heat and chill.
- Preheat your barbeque and mix all the crust ingredients into a shallow tray.
- Brush the cooked chilled ribs with the BBQ sauce and char on the heated grill.
- Once the ribs and nice and charred, brush again with the BBQ sauce and then roll in the bacon crust. Completely cover the ribs and then serve immediately.
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