Quincy Jones Ribs Recipes

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QUINCY JONES' THRILLER RIBS



Quincy Jones' Thriller Ribs image

These are Oprah's favorite ribs. No stiky sweet sauce here! The ribs are marinated in a dry rub of spices and garlic and jalapeno peppers for 2 days (hence the 2 day Prep time) and slow roasted in a low oven for 8 hours.

Provided by yooper

Categories     Pork

Time P2DT8h

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons spike seasoning (see note)
1 teaspoon Accent seasoning
1/2 teaspoon fresh ground black pepper
5 racks of baby-back pork ribs (about 5 pounds)
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

Steps:

  • In a cup, combine Spike and Ac'cent 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, jalapeno 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.
  • *NoteSpike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt.
  • It can be found in most major grocery stores with spices or salt.

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