Even if you don't use this recipe for the ribs - you have to try this BBQ sauce. I really have never had better! (if I do say so myself... I can, it isn't my recipe.)
Barbeque Ribs
adapted from Tyler Florence
2 slabs baby back ribs
Salt and pepper
Extra-virgin olive oil
2 bacon slices, chopped
4 sprigs fresh thyme
½ onion, chopped
3 garlic cloves, minced
2 cups ketchup
1 cup peach preserves
2 Tbsp Dijon mustard
2 Tbsp brown sugar
¼ cup molasses
2 Tbsp red wine vinegar
1 tsp ground cumin
1 tsp ground paprika
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 1½ to 2½ hours.
Meanwhile, make the sauce. Heat a 2-count of oil in a large saucepan over medium heat. Add the bacon and thyme 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.
*The original recipe says to leave the onion whole and to just smash the garlic. Also wrapped the bacon around the thyme and secure with twine. Then pull out all of these ingredients when ready to eat. But, I don’t mind a chunky sauce, so I chopped them up and left them in.
1 comment:
I'll vouch for the ribs. They were amazing!!
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