Quincy Jones’ BBQ Ribs
Okay, first of all I’ll fess up and admit that I haven’t prepared food, cooked, or anything even remotely like cooking since Friday…well actually that’s not true because I baked a blueberry galette pie yesterday and a batch of my homemade granola…but I could do either of those in my sleep and I think I actually did because I don’t really remember doing it.
When it gets hot and really humid I turn into a slothful, couch veggie. Yesterday Dexter and I lounged about all day watching Pysch reruns…I know, even my brain shuts down. We did go see The Dark Knight and it was great. I’ve had such a crush on Michael Caine for like…forever. I just think he’s so smart and cool, and he has such a great voice. Everyone else in the movie was good too, but Michael Caine rocks. I really envy Bruce Wayne’s arsenal of gadget…wouldn’t it be cool to be on his R&D team?
So since I’ve not cooked and since I don’t actually expect you to cook either I thought I’d give you a recipe I cook every year on Independence Day. It’s the fool-proof bbq rib recipe that Oprah got from Quincy Jones…you know, Q? Anyway, it’s the perfect bbq rib recipe for those of us who have no intention of delving into the geekdom (and I say this with love and respect) that is authentic bbq, smoking, etc. You know what I mean? I love to eat the real stuff but I do not have the patience or inclination to attempt the real stuff. So here you go folks. I guarantee they are good, easy, and fool-proof.
Vanessa’s adaptation of Quincy Jones’ Thriller Ribs
Recipe created by Quincy Jones
From the October 2001 issue of O, The Oprah Magazine
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1 tablespoon salt
1 tablespoon freshly ground black pepper
5 racks St. Louis style spare ribs
6 garlic cloves, minced
3 large jalapeño peppers
3 large onions
3 green bell peppers
3 tablespoons apple vinegar
Your favorite bbq sauce
In the work bowl of your food processor put all the ingredients except the ribs. Pulse until minced. Cut the rib racks into 3 or 4 bones sections. Rub the marinade mix from the food processor over each piece, stacking and layering the ribs and marinade mix into a half pan or whatever will fit in your refrigerator. Wrap the whole thing up tight with saran wrap and refrigerate at least overnight, two nights is better.
Remove the ribs from the refrigerator, unwrap them and drain any liquids that have settled in the pan. Wrap the pan tightly with foil and bake in the oven at 300° for 3 hours.
Remove the pan from the oven and check the ribs, they should be fall off the bone tender. Remove them from the cooking pan and set them on a clean sheet pan. Brush them down with your favorite BBQ sauce and toss them on the grill for some char flavor.
Serve with baked beans and cucumber salad.
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5 Responses to “Quincy Jones’ BBQ Ribs”
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I commend you for even turning on the oven in this weather. I’ll one-up you on the lazy scale. When I’m craving que, I make a run out to Smoky Jon’s and get a pound of their sliced brisket to go. Runs around $10. If you’re lucky you can get it without the sauce mixed in. I think it’s so much better on the side.
The pictures look so good, but as I scan the ingredients list, I can’t account for what creates the rich red sauce in the photos. Am I missing something - should I just have faith?
Marsha, Oops I forgot to add “your favorite BBQ sauce” to the list of ingredients. The guys in our house prefer Smokey Joes but I like a tarter, hotter, more mustardy sauce myself. The photo shows ribs that have been brushed with Smokey Joes.
This really sounds good…when you say you like a tarter, hotter, more mustardy sauce, do you have something specific in mind? And will regular vinegar (instead of apple vinegar) just ruin the taste? I’m trying to see if I can actually pull this meal off, and I want to make sure I get everything just right :)
Michelle H, no nothing special in mind, actually I’ve yet to find a good bottled bbq sauce and I haven’t made a good one either so I just put up with the one the guys like. Regular vinegar is fine but drop it down to 2 tablespoons. I’m sure it’ll be great.