Bacon Jam Glazed Ribs on the Ninja Woodfire Grill

Bacon Jam Glazed Ribs on the Ninja Woodfire Grill

Lee - Smoke & Sear
Servings: 4 Total Time: 2 hrs 40 mins Difficulty: Intermediate Family Friendly Family Friendly Smoke & Sear Fav. Smoke & Sear Fav.
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Smoky Bacon Jam Ribs – BBQ Bliss in Under 2 Hours

Get ready to blow your guests away with these mouth-watering ribs, cooked low and slow, then glazed with a bacon jam that’s equal parts sweet, smoky, and savoury. The Ninja Woodfire grill makes this process a breeze, delivering BBQ brilliance with minimal fuss. Perfect for your next backyard gathering or a weeknight treat that feels extra special. Let’s fire it up and get these ribs smoking!

Bacon Jam Glazed Ribs on the Ninja Woodfire Grill

Pork
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Prep Time 30 mins Cook Time 2 hrs Rest Time 10 mins Total Time 2 hrs 40 mins
Difficulty: Intermediate Cooking Temp: 120  C Servings: 4 Estimated Cost: £ 20 Calories: Approximately 650 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Smoke & Sear Fav. Smoke & Sear Fav.

Ingredients

For Wrapping:

For Glazing:

For the Ribs:

Instructions

  1. Prep the Ribs

    • Remove the membrane from the ribs: use a butter knife to loosen and kitchen roll for grip to peel it off.
    • Pat the ribs dry with paper towels.
    • Rub with mustard for binding and then generously coat with your chosen BBQ rub.
    • Cut the rack in half to fit comfortably in the Ninja Woodfire grill.

  2. Smoking the Ribs

    • Fill the Ninja Woodfire smoker box with robust blend pellets.
    • Place ribs directly on the grill plate and select the ‘SMOKER’ function. Set temp to 120°C and time to 1.5 hours.
    • After 1 hour, check the internal temp using an instant-read thermometer. Aim for 71°C. If not, close the lid and recheck in 15 minutes.

  3. Wrapping for Tenderness

    • Prepare two sheets of foil. Place butter knobs and a drizzle of honey in the centre of each.
    • Lay the ribs meat-side down on the buttery, honeyed foil. Wrap tightly.
    • Return to the grill, select the ‘BAKE’ function at 150°C, and cook for 1 hour.

  4. Glaze and Finish

    1. Once the ribs reach 93°C and probe tender, unwrap and place them meat-side up on the grill.
    2. Brush or spoon on the bacon jam glaze generously.
    3. Cook for another 10 minutes until the glaze tacks up and the ribs reach 96°C.

Equipment

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Note

For best results, pulse chunky bacon jam in a food processor and thin it slightly to make spreading easier.

Ninja Woodfire’s consistent temperature and smoke make it ideal for ribs without babysitting!

Leftovers? Shred the meat for epic BBQ sandwiches the next day.

Keywords: baby back ribs, bacon jam glaze, Ninja Woodfire grill, smoky ribs, BBQ ribs recipe, quick ribs recipe, smoker grill recipes
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Tag #SmokeSearRecipes if you made this recipe. Follow @smoke.sear on Instagram for more BBQ tips and recipes.

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Lee Bishop - Smoke & Sear

smoke.sear

1,065 24,094

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

89 15
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Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

60 9
Open
First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

104 25
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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!

DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

125 6
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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby