Quincy Jones' Thriller Ribs

This is one of our household's favorite recipes. I have eliminated the Accent as it is MSG, and put additional comments in parentheses. Enjoy!

Ingredients:
2 tsp. Peg's Salt (available in shop)
1/2 tsp. fresh ground black pepper
5 racks of baby-back pork ribs ( about 5 pounds)
6 cloves garlic, minced
1 large jalapeño pepper, minced or The Spice Diva crushed jalapeño, up to 2 TBS (wear gloves when working with hot peppers and remove seeds for less heat)
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:

1. In a cup, combine seasonings, and black pepper.
2. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks.
3. In a small bowl, combine the minced garlic, jalapeño peppers and remaining seasoning mixture.
4. Rub the garlic mixture on the top and bottom of the ribs.
5. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs.
6. Spread a layer of onions and bell peppers on top of the foil.
7. Place 2 rib racks, side by side, on the vegetables.
8. Continue to layer the onions and peppers and the ribs. (This looks as though the intention is to stack the ribs in two stacks of three. This is a great idea as it takes less of the peppers and onions and accomplishes the same purpose)
9. Tightly wrap the marinated ribs in the foil and refrigerate for 1-3 days.
10. Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes.
11. Preheat the oven to 400.
12. Before placing the ribs in the oven, reduce the temperature to 300.
13. Bake the foil-wrapped ribs for 6 hours.
14. Remove the ribs.
15. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices.
16. Cut each rack into three sections and serve with the vegetables and pan juices.