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Flying "O" Ranch Peach BBQ Ribs



1 slab baby back spare ribs (about 4 pounds) (You can use St. Louis spare ribs but will need to double the time they cook...voice of experience here!)

Salt and freshly ground black pepper

1-3 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or a Flying Olive Single Varietal of choice, divided

2 tsp fresh thyme, leaves stripped from the stem

1/2 onion

3 garlic cloves smashed and minced

2 cups ketchup

2 Tbsp liquid smoke

1 cup peach preserves

2 Tbsp Dijon mustard

3 Tbsp brown sugar (I usually use Splenda Brown sugar blend)

3 Tbsp molasses

2 Tbsp Flying Olive Peach Balsamic Vinegar

1 tsp ground cumin (optional)

1 tsp smoked or plain ground paprika


Preheat the oven to 250 degrees F.  Cut the ribs into 3-4 rib sections.  Place on a rack placed in a large roasting pan.  Sprinkle with salt and freshly ground black pepper and drizzle with 1-2 Tbsp of Flying Olive Garlic or Flying Olive Olive Oil of choice.  Cover with foil and place them in the oven.  Let the ribs bake for 1 ½-2 hours.  Check the to see if they are falling off the bone.  If not, place them back in the oven. If they are, uncover and proceed to the next step.

Meanwhile, make the sauce.  Add a drizzle of Flying Olive EVOO to a large saucepan.  Place the thyme sprigs, onion and garlic in the pan. Slowly, simmer for 5 minutes, taking care that the garlic and onion just simmer, and don't brown or burn.  Add the rest of the sauce ingredients, stirring occasionally, and turn the heat down to low.  Cook slowly for 20-25 minutes to blend the flavors.  Taste, adding salt and pepper if necessary.  Save about 1-1 1/2 cups of the sauce for basting
later.  Reserve the rest for serving with the ribs.

Take the ribs out of the oven and baste them with the sauce.  Place them back in the oven and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven.

Preheat the grill or broiler for 5 minutes on high.  If using a grill, turn the grill down to medium and broil the ribs, basting them with the sauce. Within about 5 minutes, they should start to become brown and slightly crispy.  Turn them over and baste the other side.  Serve with the extra barbeque sauce on the side.

Submitted by Barb L.