I used Tyler Florence’s ultimate rib recipe for these and they were lip licking good! The recipe calls for baby back ribs, but I used the St. Louis style. This is what summer is all about….eating great barbeque and soaking up some of that warm sunshine. I served mine with some crispy kale and potato salad. Try them for yourself.
- 2 slabs baby back ribs or St. Louis style 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 cups ketchup
- 1 cup peach or apricot preserves
- 2 tablespoons dijon mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon 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 1 1/2 hours to 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 bundle. Heat a 2 T of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to cook out some of the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly 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. 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.
When ready to eat, preheat the broiler or grill for 5 minutes and cook 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.