Directions: |
Directions:Special equipment: Kitchen twine
Make the sauce. (This can be done prior to smoking the ribs, up to a week or two) Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Put the ribs on a baking sheet, drizzle with olive oil then season with salt and pepper.
Place ribs in a smoker and smoke for 45 min to 1 hour at about 225 degrees (indirect heat).
Preheat the oven to 250 degrees F. Stick the ribs in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
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. You can let them hang out like this until you're ready to eat.
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. Pick the onion and garlic out of the sauce and serve with ribs. |
This recipe for Greg and Becky's BBQ Ribs is from