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°.
The administrator has disabled public write access.
Forums
