Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 2 slabs baby back ribs (3 to 4 pounds)

Dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

Sauce:

• 2 bacon slices
  
• 4 sprigs fresh thyme
  
• 1/2 onion
  
• 3 smashed garlic cloves
  
• 2 cups ketchup
  
• 1 cup seedless blackberry preserves
  
• 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
• 2 tablespoons molasses
  
• 2 tablespoons red or white wine vinegar
  
• 2 teaspoon ground cumin
  
• 2 teaspoon ground paprika

Directions:

Preheat the oven to 250 degrees. Mix all the ingredients together for the dry rub. Put the ribs on a baking sheet lined with foil, season with dry rub. Stick them in the oven, and let the ribs bake, low and slow for 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 nice bundle. Add the thyme bundle to the pan 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.

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.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Tyler Florence.