Ultimate Barbequed Ribs

One thing my husband and I miss during the winter is using a charcoal or even a gas grill. Our favorite thing to grill? Ribs! Since we're still in an apartment, we don't have the luxury to grill right now... but that will soon change when we move in about 2 months. Until then, to get our BBQ fix, a recipe like this one will get us by.

This is a recipe from one of my cookbooks and it was a pretty good one. I really liked the homemade BBQ since it allowed me to use up some ingredients I already had in my pantry. Another bonus is that there isn't the addition of high fructose corn syrup that many bottled BBQ sauces have. In the original recipe, a few sprigs of fresh thyme is wrapped in bacon and thrown into the sauce. I prefer the bits of bacon mixed throughout the sauce so made that change, along with adding the fresh thyme leaves into the mix. The sauce makes quite a bit so you'll have plenty to baste with, serve on the side and perhaps use in other recipes. Definitely a BBQ sauce recipe that's a keeper!

* To make in advance: season and bake the ribs one day, cool and refrigerate. You can make the BBQ sauce in advance as well and store covered in the fridge. On the day you want to serve it, preheat your oven and baste the ribs with the BBQ before baking and heating up.

Ultimate Barbequed Ribs
recipe adapted from Tyler Florence


2 slabs baby back ribs (about 3 pounds)
1 1/2 teaspoon Kosher salt k
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon extra-virgin olive oil

BBQ Sauce:
1 tablespoon extra virgin olive oil
2 bacon slices, diced
4 sprigs fresh thyme, leaves removed
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt, pepper and garlic powder and drizzle with olive oil. Place in the oven and let the ribs bake for 1 1/2 hours.

While the ribs are baking, make the sauce. Heat a 2-count of oil in a large saucepan over medium heat. Add the bacon and render the bacon fat. Add the onion, garlic and thyme leaves cooking slowly for 5 minutes.

Add the rest of the sauce ingredients, stir and simmer. 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. Let them it and rest for a few minutes before serving.

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. Top with more sauce if desired and serve the ribs with additional sauce.

To complete our BBQ rib meal, I served it with Roasted Garlic Potatoes with a Blue Cheese Dressing and side salad...


  1. Those look too good. I wish it was warm enough out to light the grill!

  2. Chef Hymie Grande ( ) is the first and only bottled BBQ sauce to carry the seal of the American Diabetes Association on the label. It has no high fructose corn syrup, no processed sugar, it is all natural and vegan friendly. It is produced at the Rutgers Food Innovation Center in Bridgton, NJ by Jamie Failtelson, a.k.a. Chef Hymie Grande of Carlstadt, NJ. 5% of proceeds go to the American Diabetes Association.

  3. This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing and I think I'll try them both out in this recipe. Thanks for sharing!

  4. BBQ ribs will always be my fave football snack.I love it!