Quincy Jones' Thriller Ribs
"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."
- Ready In:
- 56hrs
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
directions
- 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.
Questions & Replies
-
Has anyone tried this in a slow cooker? I love this recipe but the oven in my current apartment isn't reliable.
Reviews
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I made this recipe several years ago and it was excellent! I've been wanting to make this again for a while now and couldn't find my recipe. Then I thought, duh, it must be on Recipezaar/Food.com! I'm so glad I found it! Thank you so much! -
I have been making this for quite a while--they are ggreattt!!! -
I had seen this recipe discussed on the Oprah show. Oprah going on and on about how the "meat just falls off the bone" made my mouth water and I have been wanting to try the recipe since. So I has very happy to find the recipe here. I made two slabs, each cut in half, and wrapped them seperatly in foil as Oparh had reccommened. My buddy and I each ate one slab while watching football and we were growling like dogs! We both could have easily eating much more. These were so good I can't find words to describe how tender and tasty these ribs are. There was so much flavor! Not over powering in hotness or spices. Just right. Tip #1: Make sure the ribs are wrapped tightly in the foil and maybe even double wrapped. Mine leaked while cooking and the 6-8 hour cooking time ruined one of my non-stick pans I had the foil wrapped ribs in. But even though the extra juice leaked out the ribs were not dry by any means. Tip #2: If you are a rib lover make at least 2 slabs per person. They are that good! -
Oh my goodness! These ribs are to die for!!! I made these a few years ago when the recipe first came out and now I make them when I want Killer Ribs! The title is so appropriate as these ARE some thriller killer ribs! The rib meat is so tender (fall off the bone) and the vegetables and spices make the perfect delicious rib recipe. I follow the recipe exactly as written because how can you perfect perfection? You can’t. Follow the recipe and prepare your taste buds for some mouthwatering ribs!! -
These are awesome and I have to admit we did add more ribs for Father's Day...we are doing 20 pounds total...we did about 10 pounds the first time but since we are having company on Sunday thought better make plenty...I didn't have any leakage or anything but what I did was wrapped in foil and put in fopil pan then we put the foil pan in a stainless steel pan...and cooked them 8 hours
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!
