Greg's " Fall off the Bone" Pork Ribs

"I came across this rib recipe a while ago and added a little to it to make the best ribs I ever tasted. It's borderline ridiculous how good they come out!"
 
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Ready In:
2hrs 20mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 250°F.
  • Put 2 slabs of baby back ribs (about 3 pounds) on a baking sheet.
  • Season the 2 slabs with salt, pepper, fresh thyme and some olive oil.
  • Place them in the oven and bake. Low and slow - for 2 1/2 hours.
  • As the ribs are baking, make the BBQ sauce. Start by wrapping 2 bacon slices around 1 bunch of fresh thyme and tie off with kitchen twine to make a nice bundle. I have found that if you don't have kitchen twine, the bacon will basically stay closed on its own, without being tied up.
  • Pour 2 tablespoons of olive oil into a large saucepan over medium heat.
  • 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.
  • Peel 1/2 onion and 2 garlic cloves and add to the pan. Cook for 5 minutes.
  • 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.
  • Give Sauce a stir and turn the heat down to low.
  • Cook for 15-20 minutes to meld the flavors.
  • 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.
  • When the ribs are cooked, take them out of the oven. Cut the ribs straight through on an angle.
  • Pick the onion and garlic out of the BBQ sauce and serve with the ribs.

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