These smoky glazed barbecue ribs are tender, flavorful, and perfect for any gathering. The homemade sauce adds a delightful smoky and tangy flavor.
Preheat your oven to 250°F (120°C).
Preheating ensures even cooking from the start.
Place the ribs on a baking sheet, season generously with salt and pepper, and drizzle with olive oil.
Ensure the ribs are evenly coated for consistent flavor.
Bake the ribs in the oven for 1.5 hours, allowing them to cook slowly and become tender.
Low and slow cooking makes the ribs tender and juicy.
Wrap the bacon around the thyme sprigs and tie with kitchen twine to create a bundle.
This bundle infuses the sauce with a smoky and herbal flavor.
Heat olive oil in a saucepan over medium heat. Add the herb bundle and cook for 3-4 minutes.
Cooking the herbs and bacon releases their flavors into the oil.
Add the onion and garlic to the saucepan and cook for 5 minutes without browning.
Cooking gently prevents bitterness and enhances sweetness.
Stir in the ketchup, mustard, mustard powder, brown sugar, molasses, vinegar, cumin, and paprika. Reduce the heat to low and simmer for 20 minutes.
Simmering melds the flavors together for a rich sauce.
Set aside a portion of the sauce for basting and reserve the rest for serving.
Separate sauce prevents cross-contamination.
Baste the ribs with the sauce and continue baking for another 30 minutes, basting twice more during this time.
Frequent basting builds up a flavorful glaze.
Preheat the broiler. Broil the ribs for 5 minutes on each side, basting with sauce, until crisp and slightly charred.
Broiling adds a caramelized finish to the ribs.
Serve the ribs hot with the reserved sauce on the side.
Garnish with fresh herbs for a vibrant presentation.
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