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
- In a cup, combine 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. (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)
- Tightly wrap the marinated ribs in the foil and refrigerate for 1-3 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 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.