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
Ingredients
For Wrapping:
For Glazing:
For the Ribs:
Instructions
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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.
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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.
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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.
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Glaze and Finish
- Once the ribs reach 93°C and probe tender, unwrap and place them meat-side up on the grill.
- Brush or spoon on the bacon jam glaze generously.
- 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.
