Greg's " Fall Off The Bone" Lamb Ribs

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 lbs baby back ribs (2 slabs)
• kosher salt & freshly ground black pepper
• 2 slices smoked bacon
• 2 bunches fresh thyme
• extra virgin olive oil
• 1/2 onion, peeled
• 2 garlic cloves, peeled
• 2 cups ketchup
• 1 cup peach preserves
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• fresh ground black pepper

Recipe

• 1 preheat oven to 250°f.
• 2 put 2 slabs of baby back ribs (about 3 pounds) on a baking sheet.
• 3 season the 2 slabs with salt, pepper, fresh thyme and some olive oil.
• 4 place them in the oven and bake. low and slow - for 2 1/2 hours.
• 5 as the ribs are baking, make the bbq sauce. start by wrapping 2 bacon slices around 1 bunch of fresh thyme and tie off with kitchen twine to make a nice bundle. i have found that if you don't have kitchen twine, the bacon will basically stay closed on its own, without being tied up.
• 6 pour 2 tablespoons of olive oil into a large saucepan over medium heat.
• 7 add the bacon and thyme bundle and cook for 3-4 minutes to render the bacon fat and give the sauce a nice smoky taste.
• 8 peel 1/2 onion and 2 garlic cloves and add to the pan. cook for 5 minutes.
• 9 add 2 cups of ketchup,1 cup of peach preserves, 1/4 cup of brown sugar, 1/4 cup of molasses, 2 tablespoons of red wine vinegar, 1 tablespoon dry mustard, 1 teaspoon ground cumin, 1 teaspoon ground paprika and some freshly ground black pepper to saucepan.
• 10 give sauce a stir and turn the heat down to low.
• 11 cook for 15-20 minutes to meld the flavors.
• 12 baste the ribs with the bbq sauce and let them continue cooking, basting once every 15 minutes until the 2 1/2 hour cooking time is finished.
• 13 when the ribs are cooked, take them out of the oven. cut the ribs straight through on an angle.
• 14 pick the onion and garlic out of the bbq sauce and serve with the ribs.