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Quincy Jones' Thriller Ribs

recipe at a glance
Rating: 5/5 5 stars
2 reviews


recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   8

  

recipe id: 35626

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ingredients

2 teaspoons Spike seasoning
1 teaspoon Accent® seasoning mix
1/2 teaspoon freshly ground black pepper
5 racks baby back ribs
6 cloves garlic, minced
2 large jalapeno 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

directions

In a cup, combine Spike and Accent seasonings and black pepper. Sprinkle 1/4 teaspoon 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 degrees F.

Before placing the ribs in the oven, reduce the temperature to 300 degrees F. 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 of rice and chopped tomato-and-cucumber salad.


nutrition

539 calories, 42 grams fat, 10 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



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Guest at CDKitchen.com



recipe rating
An excellent ribs recipe. Ribs should not have barbecue sauce, and this one does not.



Guest at CDKitchen.com



recipe rating
This is by far one of the very best
rib recipes I have ever tried. The meat falls off the bone and the flavor is wonderful. Even cooking as much as 2 hours less produces an exceptionally tender rib.



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