Chef Cenobio Canalizo — of Morgan’s Brooklyn Barbecue, King of Prussia — had FOX29 Philadelphia reporter Bill Anderson salivating during his recent report for National Bacon Lover’s Day, Aug. 20.

Canalizo, outside the studio, demonstrated how to make his restaurant’s renown bacon ribs.

“I cure these myself for seven days,” Canalizo said.

He then listed the simple ingredients of marinade in which the dish sits: black pepper, dark brown sugar, kosher salt, pink salt, maple syrup, and water.

With little ceremony, Canalizo dumped the seasonings into a large bag, added two racks of ribs, and zip-sealed it shut.

“Keep it in a 40-degree refrigerator for seven days. Every other day, flip [the bag] to the other side. Then cook,” the chef instructed.

“I smoke [them] for 3.5 to 4.5 hours, depending on how your smoker is. But 200 degrees is perfect.”

His recommended side with this dish? Mango coleslaw. Its dressing, Canalizo said, can also deepen the flavor profile of the ribs, a fact he demonstrated by slathering some on his finished product.

Canalizo didn’t have time to show his process for making candied bacon, which he suggested as a tasty salad topping. But it was a clear favorite of reporter Anderson, who munched it enthusiastically.

More to savor about this sweet National Bacon Lover’s Day story is at FOX29 Philadelphia.