Recipe(tried): Quincy Jones' Ribs

QUINCY JONES' RIBS

5 pounds of pork ribs, with the slabs cut in half
2 green bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 onions, thinly sliced
6 garlic cloves, finely chopped
2 jalapeno peppers, finely chopped
Lawry's seasoned salt
Ground black pepper

Season the ribs with salt and pepper, then rub the chopped
garlic and jalepeno peppers onto the ribs. Layer the sliced peppers and onions on top of the ribs. Wrap the ribs in foil (it's best to wrap each rib individually) and place in the refrigerator to marinate for 24-48 hours.

When ready to bake, pre-heat the oven to 300 degrees. Place the ribs, still wrapped in foil, in a heavy-duty pan. Leaving the ribs wrapped will keep the steam in and make them moister. Make sure not to place the ribs on a low rack in the oven, and bake for 4 hours. Make sure to check the ribs often, because oven temperatures can vary. Cook the ribs until tender, when the meat can easily be pulled away from the bone.

Serves 4.