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Hot and Spicy Baby Back Ribs
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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
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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
No items found.
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Dietary Therapies
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Instructions
- 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.
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