2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
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