To prepare and cook baby back ribs, cover the ribs with a rub and slow cook them until tender while basting with barbecue sauce. Baby back ribs can also be baked in the oven and finished on an outdoor grill.
To prepare baby back ribs that have already been cleaned from the rack, season 2 slabs with kosher salt and black pepper to taste, then drizzle with olive oil. To get baby back ribs from a rack of spare ribs, trim off the skirt meat and rib tips, then apply the salt, pepper and olive oil. Put the ribs on a baking sheet, and cook them for one hour and 30 minutes at 250 degrees Fahrenheit. To start the sauce while the ribs are cooking, wrap two slices of bacon around 4 sprigs of fresh thyme and tie with kitchen twine. Cook the wraps in oil over medium heat for three to four minutes.
Add 1/2 onion, 3 smashed garlic cloves and cook for another five minutes. Add 2 cups ketchup, 1 cup peach preserves, 2 tablespoons Dijon mustard, 2 tablespoons brown sugar and 1/4 cup molasses. To complete the sauce, add 2 tablespoons red or white wine vinegar, 1 teaspoon ground cumin and 1 teaspoon ground paprika. Stir the sauce well, and cook for 20 minutes on low heat.
Baste the ribs with the sauce, and cook the ribs for 30 more minutes, basting the ribs twice more. Place the ribs under the broiler for five minutes on each side, basting once on each side. Take the onion and garlic out of remaining sauce to serve with the ribs.