Place eggs in a large saucepan and fill with cool water. Slowly bring the water to a boil over medium heat. Once boiling, remove the heat and cover the saucepan for 10 minutes.
Drain water and peel eggs shells from the hard-boiled eggs. Cut each hard-boiled egg in half, carefully scoop out yolks and place in a medium bowl. Set the egg whites on a serving plate, cut side up.
To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (leaving the remainder for garnish), diced avocado, cilantro, lime juice, cayenne pepper, a pinch of kosher salt, and a few turns of black pepper.
Using a fork, mash and stir the yolks until all ingredients are well-combined. It won't be smooth, but you don't want any big chunks of yolk remaining. Season to taste with additional salt, lime juice, and cayenne pepper.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the corners to create a small hole for dispensing yolk mixture. Pipe the yolk mixture into the wells of each egg white.
Sprinkle with reserved chopped bacon and light dusting of cayenne pepper.
This blend of flavors is unexpected, yet delicious, when paired with tenderloin. Use as a fill for corn tortillas or crunchy shells for a Tex-Mex flair, or serve plated with tenderloin atop avocado crema.
For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
For a gas grill: heat grill to medium and turn off burners directly below where Indiana Kitchen ribs will go.
Lightly oil cooking grate. Place Indiana Kitchen ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until Indiana Kitchen ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During last 20 minutes of cooking Indiana Kitchen ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.