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Step 1

get 2 slabs baby back ribs (about three pounds) and add salt, pepper and olive oil and put in a baking sheet and put in a pre heated 250 degree oven. Let them bake for 1 ½ hours. Then make sauce. Wrap 4 sprigs fresh thyme in two bacon slices and secure with kitchen twine. Heat 2 count of oil in a large sauce pan on medium heat. Then add bacon bundle and render bacon fat for 3-4 minutes. Then add ½ onion and 3 smashed garlic cloves and cook slowly for five minutes. Then add 2 c ketchup, 1 c peach preserves, 2 tbsp Dijon mustard, 2 tbsp brown sugar, ¼ c molasses, 2 tbsp red or white wine vinegar, 1 tsp ground cumin and 1 tsp ground paprika. Stir and turn heat down to low and cook slowly for 20 minutes. Use this sauce to baste ribs at least three times. At end of cooking time turn oven up to broil and broil 5-10 minutes. We tried this on 5/5/09 and it turned out pretty good. Both boys loved the ribs, especially Ryan. I thought they could have been cooked a while longer. The ribs were not baby back so that may have been why. I cooked them at least 2 hours and although cooked through, a little tough. I would say cook at least another hour. The last step of broiler was awesome. It really provided a nice charing and crust on top. The sauce was fairly sweet. I did add a dry rub to the ribs and you could not taste much of it.

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