• 1 rack of spare ribs
• 1 pack of Bacon
• Salt
• Pepper
• Garlic Powder 

Chimichurri

• ½ C. red wine vinegar
• 1 ½ tsp. Kosher salt
• 5 cloves garlic
• 1 large red jalapeno (seeded)
• 1/3 C. Italian flat leaf parsley
• 2 tsp. fresh oregano
• 1 C. extra virgin olive oil
• 2 oz. capers

Garlic Aioli

• 3 Egg yolks
• 4 cloves garlic
• 1 freshly squeezed lemon
• ½ tsp. salt
• ¼ tsp. black pepper
• ¾ C. extra virgin olive oil
• 1 tbsp. flat leave parsley

Sweet and Spicy Asian Cream

• 1 C. Sour cream
• 2 tbsp. Sriracha sauce
• 3 tbsp. sweet chili sauce

1. Set up Monolith for indirect cooking using the second tier stainless grid on top of the standard grate.
2. Place a drip pan between the main and second tier grid
3. Set Guru control to 275°F
4. Remove the membrane from the back of the ribs
5. Cut the rack into individual ribs while they are still raw.
6. Season each rib with a slather of sriracha then dust with Alpha Rub
7. Wrap each rib in two or three pieces of bacon (whatever it takes to cover the whole rib in bacon)
8. Season each rib again with Alpha Rub then place into the refrigerator for 20-30 minutes
9. Place the ribs on the grill and cook for approx.. 3 hours or until the bacon is completely rendered and the ribs are an internal temp of 200°F
10. Serve with warm BBQ sauce to dip the ribs into

Chimichurri

1. Place all ingredients except for the olive oil into a food processor. Pulse the ingredients to blend slowly adding the olive oil to the mixture.
2. Taste the chimichurri for balance. Add salt, vinegar or olive oil depending on your personal taste.

Garlic Aioli

1. Place all ingredients except for the olive oil into a food processor. Pulse the ingredients to blend slowly adding the olive oil to the mixture.
2. Taste for balance, add salt if needed and place in the fridge to set for 1 hour.

Sweet and Spicy Asian Cream

1. Combine ingredients and mix well with a spoon. Place into a squeeze bottle and place in fridge for 30 minutes to allow flavors to blend.