The secret to these fall-off-the-bone tender ribs is long, slow cooking. The tangy-sweet barbecue sauce - added toward the end of cooking so it doesn't burn - will tantalize your taste buds. A sprinkle of toasted sesame seeds adds a nice crunch.
Serves: 2
Preparation time: 10 minutes
Cooking time: 2 1/2 hours
- Preheat oven to 300 degrees F.
- Season ribs on both sides with salt, pepper, and 1 teaspoon of the thyme.
- Place ribs, flesh side down, in a roasting pan and cook for 30 minutes.
- Turn and continue cooking for 1 1/2 hours, turning once more during this time.
- Meanwhile, whisk together Plum Cherry Preserves, oil, vinegar, Worcestershire sauce, and garlic.
- Generously spoon sauce over ribs and continue cooking, flesh side up, until ribs are fork tender, about 20 to 25 minutes.
- Watch carefully that sauce does not burn.
- Remove from oven, let stand at least 5 minutes, sprinkle on sesame seeds, and serve.
Ingredients
Featuring Sarabeth's Plum Cherry Preserves
2 pounds baby back pork ribs
Salt and freshly ground black pepper to taste
1 1/2 teaspoons dried thyme leaves
1/2 cup Sarabeth's Plum Cherry Preserves
6 tablespoons vegetable oil
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons minced garlic
2 teaspoons toasted sesame seeds
