Bacon Jam–Crusted Sticky Ribs

 

1 pound (455 g) sliced bacon, cut crosswise into ½-inch pieces

1 12-rib rack of St. Louis–style pork spare ribs (about 4 pounds/1.8 kg)

1 yellow onion, quartered

4 garlic cloves

¼ cup (55 g) packed brown sugar

¼ cup (60 ml) pure maple syrup

¼ cup (60 ml) apple cider vinegar

2 T. tomato paste or ¼ cup (60 ml) ketchup

12 ounces (360 ml) non-hoppy beer

 

Preheat the oven to 225°F (110°C). In a large cast-iron skillet, cook the bacon over medium heat until crispy and well browned. Using a slotted spoon, transfer the bacon to paper towels to drain; leave the remaining fat in the pan. Cut the rack of ribs in half and place the halves, meaty-side down, in the skillet. Cover with foil and bake in the oven for 3 hours, or until very tender and cooked through. Make the bacon jam: Place the rendered bacon pieces, onion, garlic, brown sugar, maple syrup, cider vinegar and tomato paste in a food processor. Pulse until finely chopped. Transfer to a saucepan and add the beer. Bring to a boil, then lower the heat and simmer until reduced to a jammy consistency, about 45 minutes. Let cool. When the ribs are cooked, uncover the pan and pour off any fat and juice (save this delicious cooking liquid for other uses if you like). Flip the ribs over so they’re meaty-side up. Evenly spread the bacon jam over the top of the ribs and bake, uncovered, for 1 hour. Remove from the oven and let cool for 10 minutes.  Preheat the broiler. Broil the ribs until the top is bubbling and golden brown, 1 to 2 minutes. Let the ribs rest for 5 minutes before slicing and serving.