There are a couple of things that I’ve learnt in life:
1. Never look in a magnifying mirror unless you want to make a good day turn bad.
2. Meat tastes better on the bone.
I’m sure I know more but the sight of my reflection in a magnifying mirror has scared the bejeezus out of me 
There are certain times when eating with your hands is de rigeur and this is one of them. I recall the first time I ate crab with my hands. I was horrified at the idea of getting sauce all over my fingers. I looked around the table and saw everyone else munching away with their hands coated in this glorious chilli sauce and here I was looking aghast at the concept. I soon realised that eating with your hands meant that you got more of the good stuff. My father however is still persistent and refused to eat it with his hands. Everyone else in the family simply rolls their eyes at him.
This recipe would have to hold the record for the recipe I’ve wanted to cook for the longest time. I saw it years and years ago on Oprah and usually when I really want to cook something, I just cook it straight away or at least within a few weeks. This baby has been sitting here in my folder for several years. Not for any fear of cooking ribs mind you but just because I completely forgot about it. Then I purchased myself some gorgeous baby back ribs and I thought back to that rib recipe that Oprah had raved about. She said that the meat was slow cooked for so long that the meat just fell off the bone and it’s supposed to be her favourite rib recipe of all time.
I prepped the ribs which required two days refrigeration with the spice rub. I wasn’t able to get the Spike seasoning here and I didn’t want to use MSG which the original recipe suggested so I used a Le Spice BBQ Dry Rub mixture instead and added a teaspoon of salt. I then sat the ribs on a bed of sliced capsicum and onions. I asked Mr NQN to help out by putting them in the oven before he left for work at 8am so that they would finish a 4pm just when the last waves of sunlight were hitting my kitchen. It doesn’t take a genius to realise that having the oven for eight hours on during a chilly day is a pretty fabulous move and keeps you toasty as well as wafting delicious aromas for the entire time. They were soft and just as she describe d they fell off the bone. I prefer my ribs a bit saucier so I served them with a BBQ sauce. And I don’t know where they got the suggestion of five racks of ribs feeding eight people. I prefer to do my own Maths and I think one rack per person would do quite nicely
So tell me Dear Reader, what have you learnt in life?
Quincy Jones 8 Hour Thriller Ribs
Adapted from his recipe on Oprah.com
- 2 teaspoons Spike seasoning (I didn’t have access to this so I used 3 teaspoons of Le Spice BBQ Dry Rub mixture)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 racks baby back ribs (about 5 pounds/2.5 kgs)
- 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 (I used all red capsicums for this)
- 1/2 cup white wine
- BBQ sauce to serve (I used the Beerenberg Cooper’s Ale sauce)
- Wild rocket or salad to serve
Directions:
1. In a cup, combine the seasoning mix, salt and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeño 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.
2. Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Add the white wine and rewrap tightly. Preheat the oven to 400F/200C.
3. Before placing the ribs in the oven, reduce the temperature to 300F/150C. 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, plus sides of rice and chopped tomato-and-cucumber salad.
Recommended ingredients: Spike 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. Ac’cent seasoning is also called M.S.G. (Monosodium Glutamate). It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning and can very easily be left out of recipes.
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56 Comments | Add your own
Mmm this looks so tasty! I think I might have to give this recipe a go!
ooo gorgeous looking ribs! I can imagine how tender the meat is and the falvour…yum!
an interesting recipe! Those ribs definitely look droolworthy!
Cheers,
Rosa
iloraine just a hello from the north of italy by the region of the lakes where i stay with my family pierre
I love slow cooked ribs, although never tried them for 8 hours.
These ribs look delish – though I probably would not have been patient enough to wait for them to cook! I learn lots in life all the time – always a learning process. Most recently, I learned that going to work on 3 1/2 hours sleep is not a good idea.
oh my – how wonderfully hearty this dish is!
I had to laugh when you said “Never look in a magnifying mirror unless you want to make a good day turn bad…” I just may have experienced this at my recent hotel stay!
Niiiiiiiiiiiiiiiiiiiiiiiiiiice. I am TOTALLY cooking this one next time the boys come over for a poker game.
They look good and it looks as though you would have had quite a workout scrubbing that black stuff off the bottom of the pan.
I wonder how this would do on the backyard grill? My hubby just bought one of those giant Green Egg thing-a-me-boppers. He’s been grilling like a fiend ever since. And ribs are one of his fave things to make. I must show him this!
praise the lawd! i can make this! where did you get the babyback ribs from? do you suppose theyre the same as “american style” rib.
i had amazing ribs at south a few weeks ago and want to recreate it at home but saucier and spicier.
mmm..ribs!!
I have been using Quincy Jones’ recipe too when I make ribs – ever since seeing that same Oprah episode its been my “secret”.
By far its the best, and I don’t think I have found a place in Sydney that can replicate this authentic American – smoky but sweet, melt off the bone version.
Loving all these USA posts! I grew up there, and visited for new year’s so the posts are triggering cravings! best comfort/pig-out food in the world!
I totally agree with both your points…urgh, what is the POINT of those magnifying glasses? Why would I want my pores enlarged before my eyes?
As for meat on bones…esp when cooked for 8 hours…god I just want to tear into one with my bare teeth!
Lol at your Dad not using his fingers! I know someone that is the same and uses a knife and fork to eat sushi rolls. Chewing meat off bones such as these delicious ribs can ONLY be eaten with fingers!
I can almost smell them off the page! I have learned to get dressed with the lights on – accidentally wore my shirt inside out to work this week!! Darn dark mornings and running late
What perfect timing Lorraine, Frank requested ribs just the other day! I’ll be making these quick-smart.
Things I’ve learnt in life:
- Mom is always right (this I only learnt lately and am still in denial)
- Family is the most important aspect of life
- Food is the second most important aspect in life
- We’ll always want what we can’t have (shooooeeessss)
- I am very luckly to have a hobby that I love so much (cooking of course!!)
Happy Thursday to you!
Excited to see you post about ribs.They look great. Wait till we open La Casa baby, you’ll love our ribs and I’ll show you the perfect way to cook em. I’ll show you ribs Italian Style – bring Quincy along and I’ll throw in a knife set. Luv ya work,keep writing xx @CarmR
anything cooked perfectly for long periods of time comes out fab, love the ribs, yummy
sweetlife
I remember the first time I ever travelled to the US and the first time I went to a real ‘rib’ restaurant.
As a former vegie, they were too ‘meaty’ for me, but I loved the marinade and the salads.
You’re funny! When I finally got reading glasses and looked in the mirror, I aged 10 years…suddenly I could see every wrinkle and line on my face! Of course, I could also see everyone else’s too:) Those magnifying mirrors are crazy, but no one really sees anyone at that magnification!:)
These ribs look awesome!
Holy smokes. Those are amazing! I’ve updated my layout on my blog but need to get some new content on. Been AWOL from the scene for a little while.
Matt
Those ribs look great, but I also enjoy lots of sauce. I’ve been meaning to try Gary’s recipe from Masterchef, they looked amazing. Has anyone tried them?
Oh. My. Goodness. They look delicious – I adore ribs…and Quincy Jones!
mmm Ribs were on my “to cook” list all of last winter, and all of this one so far and I have yet to get to them… I know I need to though, it’s been YEARS (probably 10) since I’ve had ribs and I loved them as a kid.
I also love eating with my hands, but my dad’s the same as yours. He even eats popcorn with a spoon
(a fact we tease him mercilessly about)
anything tastes better eaten with the hands
Yep you’ve done it again, I’ll call this my next husband pleaser recipe! My man loves ribs & he’ll love these…thanks
Thanks for the recipe – it looks great. I’m going to make those for my son’s birthday as he LOVES ribs and only a special occasion meal will make me put the oven on for that long!!
I love ribs! I remember the first time eating them I hated the thought of eating with hands – but I have no problem with that now
That the blog community can be just as, if not more more, supportive and kind as any “real life” (hmph) community out there.
Oh, and that *all* foods taste better eaten with your hands. Yes, I’ve been known to even try and eat ice cream with my fingers…
I’m outraged that recipes would actually list MSG as an ingredient! But the ribs look really succulent.
BTW, I think you should throw out your magnifying mirror
Who needs to see so clearly anyway, right?!
LIFE LESSON – Ensure you are in a UBER strong mental place when trying on swimmers or jeans!
Fabulous post, the ribs look delish!
I can get the spike, but I never realized it was a big deal. Now I must make these ribs and see what you are talking about, but now right now. We on the other side of the world don’t want to turn our ovens on. Lorraine, keep warm.
Well said Lorraine…eating wit hands is always a fun, and who knows tis better than me. Being an Indian eating breads wit hand is always a pleasure..cannot imagine eating roti wit forks n knives…whilst ppl popping ‘OMG, look at her’ looks.
Btw dis bbq ribs is just to good..will try wit lamb tis weekend.
Cheers.
You can’t go wrong with ribs and the only way to eat them is whole heartedly with both hands and face getting dirty. Although – I used to be a bit like your dad too – iffy about getting my fingers dirty.
One very important thing I have learnt in life: Lefty loosie, righty tightie. I was one of those people who twisted the thing from side to side and could never figure it out! I do a 3 day rib proceedure including a dry spice rub, cryovacing machine,braising and, finally,grilling. They are better than any others I’ve tried including the Meat and Wine Co.
mmmmmmmmmmmmmmm that looks delish shall be trying
We just got back from a lovely week away in Queenstown, NZ and I had lots of your blogs to catch up on. I thought you might like to know where we ate…”The Cow” (4 times!), “Botswana Butchery” (I had the venison), “Threesixty”, “Lombardi”, “Aggy’s shack” (14 steamed mussels for NZ$10!), had a drink in “Minus 5” and then my special treat while the boys went skiing was a 3 course meal and bottle of wine in Arrowtown at “Saffron” (could have sworn I saw you there,
) I even bought the book by chef Pete Gawron. After a good week of eating healthily I am going to try your ribs recipe!!
I think this is on the list! hahaha…LOVE ribs, (have a recipe on my own site!)
These look amazing – I knew they were going to be just from the name! My husband would love these.
I’ve learnt that if it hurts, stop.
These look incredibly spicy and delicious!
I am with you, I love sauce on ribs and think eating things like crabs and ribs with your fingers is a guilty pleasure. I have learned that people who get their hands dirty eating such things are usually my kind of people. There is a joy in enjoyment with abandon. My question to you, Lorraine is, Was it worth the wait?
I adore Ribs! I dream of going back to South to eat those moreish sticky morsels… The thing that I have learned in life is that life it too short for bad food. And bad wine. And coffee and tea. Heck – life’s too short for bad anything!
pretty picture of the ribs on a bed of rocket but disappointed not to have a photo of you after eating them with your fingers – well from the first story I assume you did – but as I don’t eat ribs I am now a bit unsure
i heartily agree with you that meat on a bone always tastes better.
lessons learned? hm. everything in life is half chance.
Eating with your hands is the BEST way to eat! I grew up in a crabbing family and so we’ve been peeling crabs with our hands since I was a wee bub… i have no qualms getting down and dirty with seafood and meat… I think it definitely tastes better that way and literally finger lickin’ good!
Yum, these look like perfect winter comfort food.
What on earth possessed you to look at yourself in a magnifying mirror? I don’t even like looking at myself in a regular one!
Life lesson? You can’t solve other people’s problems.
i’m not a ribs gal–they just get too sloppy for me and i don’t particularly like the gnawing-on-bones part of it. that said, you’ve created something that appeals even to me!
and you’re so right–magnifying mirrors are the devil’s handiwork.
Ooohhh!!! Brilliant! I love ribs and so does my son. He saw this picture and wanted some right away!!!
I agree with you on both counts. And now I’m dying for ribs.
I have never cooked ribs in my life, Lorraine, but you’ve inspired me today.
I’m with you on amounts – the more ribs the better!! 
What have I learned in life? That real love is worth risking pain to find.
Yuuummmmmoooo. Have you ever thought of holding a dinner party at your place with some of your most fab recipes, and auctioning off the spots at the table? You could let the winners pick one of your dishes each!
Yum! They look amazing, will have to try them when I have a few days so get organised!
Those ribs look amazing. will have to give them a try.
Things I’ve learned?
a) no matter how hard you try, you turn into your parents
b) your kids turn into you
c)mom was right
d) family is important
e) forcing a smile on your face when you really don’t want to, really does make it all better
f)sleep really does make it all good
Gosh! I made some pulled lamb that I braised for 12 hours! This looks really good. Must make ribs next
I don’t know how I missed these on Oprah. They sound fabulous. What have I learned in life? It’s not having what you want. It’s wanting what you’ve got. xoxo Mum
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