The Ultimate Barbecued Ribs

Serves 4
Recipe By: Tyler Florence


2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprig fresh thyme
1/2 onion
3 smashed garlic cloves
2 cup ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoons ground cumin
1 teaspoons ground paprika
Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet,
season with salt and pepper and drizzle with olive oil. Stick them in
the oven, and let the ribs bake, low and slow for 1 1/2 hours.
Meanwhile, make the sauce. Wrap the bacon around the middle of the
thyme sprigs and tie with kitchen twine so you have a nice bundle.
Heat a 2-count of oil in a large saucepan over medium heat. Add the
thyme bundle and cook slowly for 3 to 4 minutes to render the bacon
fat and give the sauce a nice smoky taste. Add the onion and garlic
and cook slowly, without coloring, for 5 minutes. Add all of the rest
of the sauce ingredients, give the sauce a stir, and turn the heat
down to low. Cook slowly for 20 minutes to meld the flavors. Put some
sauce in a separate bowl for basting, reserving the remaining sauce
for serving.

Baste the ribs with the sauce and let them continue cooking, basting
twice more, for 30 more minutes. When the ribs are cooked, take them
out of the oven. You can let them hang out like this until you're
ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the
ribs, basting with the sauce. They should become crisp and charred,
about 5 minutes on each side. Pick the onion and garlic out of the
sauce and serve with ribs.



Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 to 6 servings



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