Ever wonder how the Brick 29 in Nampa, ID made that awesome bacon? Well, from Falls Brand we get the following recipe. Enjoy!

Ingredients:
1 lbs Falls Brand Thick Sliced Bacon
3 T Light Brown Sugar, packed
1 T Red Pepper Flakes

Preparation:
Adjust the oven rack to the middle position and preheat the oven to 400° F. Line a rimmed baking sheet with aluminum foil and set a large wire rack in the pan. Arrange the bacon slices on the rack and roast until the bacon renders some of its fat and the slices shrink significantly, about 15 minutes.

Meanwhile, in a small bowl, mix the brown sugar and red pepper flakes. Carefully remove the baking sheet from the oven. Sprinkle mixture over the bacon and return the bacon to the oven and continue roasting until the sugar mixture adheres to the bacon and appears glossy. Serve hot.

Yield: 8 servings

Here is another stand-by recipe for spareribs from Salmon Creek Farms, part of Falls Brand.

Ingredients:
4 lbs Pork Spareribs or Baby Back Ribs
1 c Ketchup
1/3 c Onion, finely chopped
1/3 c Apple Cider Vinegar
3 T Brown Sugar
2 T Molasses
1 T Worcestershire sauce
1/2 t Chili Powder, use more for a spicier mixture
1 t Dry Mustard
3/4 t ground Allspice
1/4 to 1/2 t ground Red Pepper
3 cups wood chips (use hickory or oak chips for the best flavor)

Preparation:
BBQ Sauce: In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

Ribs: At least 1 hour before grilling, soak wood chips in enough water to cover; drain. Cut ribs into 4 portions. In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals. Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling. Serve second portion of reserved sauce with ribs.

Serves 4.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Well, there you go for two recipes from Idaho farms and businesses. Support the Buy Idaho campaign. It’s well worth it! That’s my opinion. What’s yours? Cheers!