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Preheat oven to 350F. In a bowl, combine all ingredients except the bacon and course ground pepper. Stir well to incorporate or until sugars are dissolved. Line baking tray with parchment paper enough to overlap edges of baking tray by 1 inch. The extra inch of paper will create an upward lip to contain the liquid within the baking tray. In the area of where the bacon will be laying, brush the paper heavly with half of the syrup mixture. Lay each slice of bacon ontop of the brushed syrup mixture in a single layer barely touching each other. In a thin steady stream, pour the rest of the syrup ontop of the bacon slices and distribute evenly(No need to brush the tops to spread the syrup evenly, it will melt down and coat naturally). Shape edges of paper to create an upward lip to contain liquid from boiling over baking tray. Place tray in oven and cook for 8-10 mins(Cooking times are for regular sliced bacon, times will be shorter for thin-sliced bacon and longer for thick-sliced bacon, so keep an eye on it). Then, flip the bacon slices, baste with syrup liquid quickly and return to oven(the syrup should be bubbling all across the surface of the bacon and baking tray, this is why I consider this recipe a braise). Continue to cook for another 15-20 minutes. Remove from oven and baste one more time with liquid to coat with syrup. Sparsly sprinkle course ground pepper on top side of bacon slices. Transfer to cooling rack, laying bacon slices straight, not touching each other. After 3-4 minutes remove bacon slices, before they fuse to the cooling rack, and transfer to new parchment paper to complete the cooling process. After 15 minutes of cooling(5 mins. if you can't wait!) the syrup glaze will solidify and the slices will be ready to eat. Remove paper from tray carefuly and discard. To store, place individual bacon slices in parchment paper, accordion-style, to avoid them sticking to themselves, wrap in plastic wrap and store in fridge for up to 30 days.
