Tyler Florence barbecued ribs is an easy recipe for baby back ribs baked low and slow, then basted with homemade peach barbecue sauce and broiled. That makes it a solid summer dinner or Sunday potluck centerpiece for any cookout, since the oven does the work while you build the sauce.
The step that matters is wrapping bacon around thyme and cooking the bundle in oil first, since rendered fat gives the sauce a smoky base. Building the sauce while the ribs bake also means everything finishes at the same time.
Most peach barbecue sauces start with bottled ketchup and canned peaches, but this one uses peach preserves with molasses and brown sugar. The result is a thicker glaze that clings to the ribs instead of sliding off, which is why the broiler step works so well.
Tyler Florence Barbecued Ribs
Course: DinnerCuisine: AmericanDifficulty: Easy5
servings10
minutes1
hour30
minutes1110
kcalBaby back ribs seasoned with salt and pepper, baked at 250 degrees, then basted with a bacon-thyme peach barbecue sauce and broiled until sticky.
Ingredients
2 slabs baby back ribs (about 3 pounds total)
Salt and freshly ground black pepper
Extra-virgin olive oil
2 slices bacon
4 sprigs fresh thyme
1/2 onion, diced
3 cloves garlic, minced
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 paprika
Directions
- Season the ribs:Preheat the oven to 250 degrees F. Season the ribs on both sides with salt and pepper, place them on a baking sheet, and bake for 1 hour and 30 minutes.
- Start the sauce base:While the ribs bake, wrap the bacon slices around the thyme sprigs and tie the bundle with kitchen twine. Heat olive oil in a saucepan over medium heat and cook the bacon-thyme bundle until the bacon renders its fat.
- Build the sauce:Add the diced onion and garlic to the pan and cook until soft. Stir in the ketchup, peach preserves, Dijon mustard, brown sugar, molasses, red wine vinegar, cumin, and paprika. Simmer for 15 to 20 minutes until the sauce thickens, then remove the bacon-thyme bundle.
- Baste the ribs:After the ribs have baked for 1 hour, brush them generously with the peach barbecue sauce and return them to the oven for the remaining 30 minutes.
- Broil to finish:Turn the broiler to high. Broil the ribs for about 5 minutes per side, basting with more sauce each time, until the glaze is charred and sticky. Let rest briefly before cutting into individual ribs.
FAQs
How long should I bake the ribs before adding sauce?
Bake the ribs at 250 degrees for 90 minutes before adding sauce, since low heat breaks down connective tissue and makes the meat tender. The sauce goes on during the last 30 minutes, which gives it time to caramelize without burning.
Why does this sauce use peach preserves instead of fresh peaches?
Peach preserves add fruity sweetness that balances the tang from vinegar and mustard, since plain ketchup sauces can taste flat on their own. The molasses and brown sugar deepen that sweetness, so the glaze holds up against the smoky char from the broiler.
Can I use a different cut of ribs for this recipe?
You can use St. Louis cut spare ribs instead, though they need about 30 extra minutes in the oven because the meat is thicker. Country-style ribs also work, but they cook faster and dry out if left too long.
How do I get a charred crust without burning the sauce?
After the oven stage, broil the ribs about five minutes per side while basting, since high heat chars the glaze into a sticky crust. Watch closely because the sugar in the sauce burns fast under the broiler.
Can I make the ribs and sauce ahead of time?
You can bake the ribs and make the sauce up to a day ahead, then store both in the fridge. When ready to serve, bring them to room temperature and broil with fresh basting, since the broiler crisps the exterior just as well.
