QUINCY JONES' RIBS

5 lb. baby back ribs or pork ribs
2 green peppers, finely julienned
2 yellow peppers, finely julienned
2 red peppers, finely julienned
2 medium onions, finely julienned
6 garlic cloves, chopped
2 jalapeno peppers, seeded and diced fine
Lawrey's seasoned salt
fresh ground pepper

Cut ribs into 2-4 rib sections. Sprinkle ribs with salt and pepper to taste and rub in well. Mix peppers, onion, garlic and jalapeno together in a bowl. Line (9x13 inch) baking pan with heavy foil (you may need 2 pans). Place layer of ribs then a layer of pepper mixture over ribs (about 1/2 mixture). Repeat layers. Refrigerate, covered, over night to marinate. Remove from refrigerator and allow to come to room temperature. Preheat oven 450°. Place pan of ribs in oven, reduce heat to 300° and cook for 8 hours. Caller cooked ribs in barbecue grill around 350°-400° for 4 hours and doubled the recipe.
(serves 5-6)

August, 2000