Hot and Spicy Baby Back Ribs

Ingredients

5 pound baby back ribs

2 green peppers, chopped

1 red pepper, chopped

1 yellow pepper, chopped

2 onions, chopped

2 cloves garlic, minced

2 jalapeño peppers, chopped

salt

pepper

olive oil to coat tin foil

2270 grams baby back ribs

2 green peppers, chopped

1 red pepper, chopped

1 yellow pepper, chopped

2 onions, chopped

2 cloves garlic, minced

2 jalapeño peppers, chopped

salt

pepper

olive oil to coat tin foil

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

In a medium bowl, mix peppers, onions, and garlic, and sprinkle with salt and pepper.
Sprinkle baby back ribs with a little salt and pepper and rub with pepper mixture.
Add a thin layer of olive oil to sheets of tin foil to help prevent sticking.
Wrap ribs individually in oiled tin foil, layering with the pepper mixture until the ribs are well coated (wrap the ribs loosely). I like to put all of my ingredients on a large sheet (or two) of tin foil, fold in the ends, and then bring the sides together, rolling them down to secure.
Marinate for 24 hours in the refrigerator.
Preheat oven to 400°F (205°C).
Take ribs out of the refrigerator and let them return to room temperature.
Turn the oven down to 300°F.
Leave the ribs in the tin foil.
Put the ribs onto a cookie sheet and bake inside foil for 6-8 hours.