Southern Zesty Baby Back Ribs |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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The ribs are messy to eat and the flavor is outstanding. I would like to emphasize that these ribs have zero kick. If you want kick, add chopped up jalopenos to the sauce or a few drops of hot sauce. It is more about the peach, molasses, and bacon flavors. Ingredients:
**after cooking these ribs in the oven, you can throw them on the grill instead of broiling them |
2 slabs of baby back ribs (about 3 pounds) |
kosher salt and freshly ground black pepper |
olive oil |
2 bacon slices |
4 sprigs fresh thyme |
1/2 onion |
3 smashed garlic cloves |
2 c. ketchup |
1 c. peachpreserves |
2 t. dijon mustard or 1 t. dry mustard |
2 t. brown sugar |
1/4 c. molasses |
2 t. red or white wine vinegar |
1 t. ground cumin |
1 t. ground paprika |
special item: kitchen twine |
Directions:
1. 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.
2. Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie a little bow with kitchen twine so you have a nice bundle. Heat a 2-count (while pouring count 1 -1000, 2 -1000)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.
3. 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. Use a mesh strainer to remove the onion and garlic from the sauce if desired and serve with ribs.
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