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BackstoryMy grandma got this recipie off of Oprah and my sister swears they are the best ribs she has ever eaten.
- 2 teaspoons Spike seasoning
- 1 teaspoon Ac'cent seasoning
- 1/2 tsp. freshly ground black pepper
- 5 racks baby back ribs (about 5 pounds)
- 6 garlic cloves, minced
- 2 large jalapeño peppers, minced
- 2 large onions, halved and thinly sliced
- 2 green bell peppers, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 yellow bell peppers, thinly sliced
- In a cup, combine Spike and Ac'cent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeño peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
- Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400°.
- Before placing the ribs in the oven, reduce the temperature to 300°. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides
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