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1
Preheat oven to 250F.
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2
Put 2 slabs of baby back ribs (about 3 pounds) on a baking sheet.
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3
Season the 2 slabs with salt, pepper, fresh thyme and some olive oil.
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4
Place them in the oven and bake.
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5
Low and slow - for 2 1/2 hours.
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6
As the ribs are baking, make the BBQ sauce.
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7
Start by wrapping 2 bacon slices around 1 bunch of fresh thyme and tie off with kitchen twine to make a nice bundle.
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8
I have found that if you don't have kitchen twine, the bacon will basically stay closed on its own, without being tied up.
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9
Pour 2 tablespoons of olive oil into a large saucepan over medium heat.
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10
Add the bacon and thyme bundle and cook for 3-4 minutes to render the bacon fat and give the sauce a nice smoky taste.
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11
Peel 1/2 onion and 2 garlic cloves and add to the pan.
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12
Cook for 5 minutes.
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13
Add 2 cups of ketchup,1 cup of peach preserves, 1/4 cup of brown sugar, 1/4 cup of molasses, 2 tablespoons of red wine vinegar, 1 tablespoon dry mustard, 1 teaspoon ground cumin, 1 teaspoon ground paprika and some freshly ground black pepper to saucepan.
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14
Give Sauce a stir and turn the heat down to low.
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15
Cook for 15-20 minutes to meld the flavors.
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16
Baste the ribs with the BBQ sauce and let them continue cooking, basting once every 15 minutes until the 2 1/2 hour cooking time is finished.
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17
When the ribs are cooked, take them out of the oven.
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18
Cut the ribs straight through on an angle.
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19
Pick the onion and garlic out of the BBQ sauce and serve with the ribs.
