Tyler Florence's Barbecued Ribs
Recipe courtesy Tyler Florence, 2007. Special equipment: kitchen twine.
Ingredients
- 2 rack Baby back ribs, slabs, about 3 pounds
- Kosher salt
- Black pepper, freshly ground
- Olive oil, extra-virgin
- 2 slice Bacon
- 4 sprig Thyme, fresh
- 1/2 Onion
- 3 clove Garlic, smashed
- 2 cup Ketchup
- 1 cup Peach preserves
- 2 tbsp Dijon mustard, or 1 tablespoon dry mustard
- 2 tbsp Brown sugar
- 1/4 cup Molasses
- 2 tbsp Red wine vinegar, or white wine vinegar
- 1 tsp Ground cumin
- 1 tsp Paprika, ground
Directions
- Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. 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 into a 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. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add the rest of the sauce ingredients, stir, and turn the heat down to low. Cook slowly for 20 minutes. Put some sauce in a separate bowl for basting, reserving the rest for serving.
- Baste the ribs with the sauce and continue cooking, basting twice more, for 30 more minutes. The ribs can wait 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, until crisp and charred, about 5 minutes per side. Pick the onion and garlic out of the sauce and serve with the ribs.