Greg's " Fall off the Bone" Pork Ribs Recipe

Name: Greg's " Fall off the Bone" Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs baby back ribs (2 slabs); kosher salt & freshly ground black pepper; 2 slices smoked bacon; 2 bunches fresh thyme; extra virgin olive oil; 12 onion, peeled; 2 garlic cloves, peeled; 2 cups ketchup; 1 cup peach preserves; ¼ cup brown sugar; ¼ cup molasses; 2 tablespoons red wine vinegar; 1 tablespoon dry mustard; 1 teaspoon ground cumin; 1 teaspoon ground paprika; fresh ground black pepper

Servings: persons

3 lbs baby back ribs (2 slabs)
kosher salt & freshly ground black pepper
2 slices smoked bacon
2 bunches fresh thyme
extra virgin olive oil
12 onion, peeled
2 garlic cloves, peeled
2 cups ketchup
1 cup peach preserves
¼ cup brown sugar
¼ cup molasses
2 tablespoons red wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground paprika
fresh ground black pepper

1
Preheat oven to 250F.
2
Put 2 slabs of baby back ribs (about 3 pounds) on a baking sheet.
3
Season the 2 slabs with salt, pepper, fresh thyme and some olive oil.
4
Place them in the oven and bake.
5
Low and slow - for 2 1/2 hours.
6
As the ribs are baking, make the BBQ sauce.
7
Start by wrapping 2 bacon slices around 1 bunch of fresh thyme and tie off with kitchen twine to make a nice bundle.
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.
9
Pour 2 tablespoons of olive oil into a large saucepan over medium heat.
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.
11
Peel 1/2 onion and 2 garlic cloves and add to the pan.
12
Cook for 5 minutes.
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.
14
Give Sauce a stir and turn the heat down to low.
15
Cook for 15-20 minutes to meld the flavors.
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.
17
When the ribs are cooked, take them out of the oven.
18
Cut the ribs straight through on an angle.
19
Pick the onion and garlic out of the BBQ sauce and serve with the ribs.

512

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs baby back ribs (2 slabs), kosher salt & freshly ground black pepper, 2 slices smoked bacon, 2 bunches fresh thyme, and more.

Yes, Greg's " Fall off the Bone" Pork Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greg's " Fall off the Bone" Pork Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions