Ingredíents
| 2 | slabs Baby Back Ríbs (about 3 lbs) |
| Kosher salt and freshly ground black | |
| pepper | |
| Extra Vírgín Olíve Oíl | |
| 2 | Bacon slíces |
| 4 | sprígs fresh thyme |
| ½ | oníon |
| 3 | garlíc cloves, smashed |
| 2 | cups ketchup |
| 1 | cup peach preserves |
| 2 | tablespoons Díjon mustard |
| 2 | tablespoons brown sugar |
| ¼ | cup molasses |
| 2 | tablespoons red wíne vínegar |
| 1 | teaspoon ground cumín |
| 1 | teaspoon papríka |
Preheat oven to 250. Put ríbs on bakíng sheet, season wíth salt, pepper and drízzle wíth olíve oíl. Stíck them ín the oven and let the ríbs bake low and slow for 1 1/2 hours.
Meanwhíle, make the sauce. Wrap the bacon around the míddle of the thyme sprígs and tíe wíth kítchen twíne so you have a níce bundle. Heat a 2 count of oíl ín a large saucepan over medíum heat. Add the thyme bundle and cook slowly for 3 to 4 mínutes to render the bacon fat and gíve the sauce a smoky flavor. Add the oníon and garlíc and cook slowly, wíthout coloríng, for 5 mínutes. Add all the rest of the sauce íngredíents, gíve the sauce a stír, and turn the heat down to low. Cook slowly for 20 mínutes for the flavors to meld. Put some sauce ín a separate bowl for bastíng, reservíng the remaíníng for servíng.
Baste the ríbs wíth the sauce and contínue cookíng, bastíng twíce more for 30 mínutes. When the ríbs are cooked, take them out of the oven. You can let them hang out líke thís untíl youre ready to eat.
When you're ready to eat, preheat the broíler for 5 mínutes. Broíl the ríbs, bastín wíth the sauce, untíl they are crísp and browned somewhat , or to your líkíng.
