Quincy Jones 8 Hour Thriller Ribs
Adapted from his recipe on Oprah.com
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2 teaspoons Spike seasoning (I didn't have access to this so I used 3 teaspoons of Le Spice BBQ Dry Rub mixture)
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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5 racks baby back ribs (about 5 pounds/2.5 kgs)
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6 cloves garlic , minced
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2 large jalapeno peppers , minced
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2 large onions , halved and thinly sliced
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2 green bell peppers , thinly sliced
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2 red bell peppers , thinly sliced
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2 yellow bell peppers , thinly sliced (I used all red capsicums for this)
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1/2 cup white wine
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BBQ sauce to serve (I used the Beerenberg Cooper's Ale sauce)
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Wild rocket or salad to serve
Directions:
Step 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.
Step 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.
Step 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.