When you read the recipe, it may seem daunting.....but it is not. The key to these ribs (or any yummy ribs) is preparation and a slow roast. So if you want ribs on Saturday, stick these in the fridge prepared Thursday night. Saturday morning, take them out, pop them in the oven and by dinner time, people will be salivating alone by the smell of ribs emanating from your kitchen
2 tsp Spike seasoning
1 tsp Accent seasoning
1/2 tsp freshly ground black pepper
5 racks baby back ribs (about 5 lbs)
6 cloves garlic, minced
2 large jalapeno peppers, minced
2 large onions, thinly sliced
2 each (total of 6) of yellow, red and green bell peppers, thinly sliced
In a cup, combine Spike, Accent & black pepper. Sprinkle 1/4 tsp of seasoning mixture on each side of ribs. In small bowl, combine garlic, jalapeno and remaining seasoning mixture. Rub the garlic mixture on to top and bottom of ribs. Line a large roasting pan (17 x 11 ) with enough foil to wrap all of the ribs. Place 2 rib racks side by side and spread a layer of onions and peppers on top. Continue layering ribs and onion/pepper mixture. Tightly wrap the ribs in foil and refrigerate for 2 days.
Remove pan from fridge & let sit at room temp. for 30 minutes. Preheat oven to 400.
Before placing ribs in oven, reduce temp to 300 degrees. Bake ribs in foil for 6-8 hours. Remove ribs. Spoon off fat & discard, reserving pan juices. Cut each rack in to 3 sections and serve w/vegetables and pan juices.
Sometimes I serve these ribs with rice and a chopped tomato & cucumber salad. Other times I whip up some coleslaw (not the grocery market mush crap) and serve the ribs with rolls to sop up all those delicious juices.
C'mon....I know you want some.