Serves: 5
Total Calories: 24

5 pounds baby back ribs
seasoned salt
black pepper
6 garlic cloves, finely chopped
jalapeño pepper, chopped (optional)
2 green bell peppers, thinly sliced
2 yellow bell pepper, thinly sliced
2 red bell peppers, thinly sliced
2 onions, thinly sliced

Season ribs with seasoned salt and pepper. Rub chopped garlic and jalapeño pepper, if desired, into ribs. Cut ribs into serving-size pieces. layer sliced peppers and onions on top of ribs. Wrap individual servings in heavy-duty foil, and place in refrigerator for up to 48 hours.

When ready to prepare, unwrap ribs and let come to room temperature, about an hour. Rewrap the foil and bake (on cookie sheet to catch drips) in 300° oven for 8 hours.

Nutritional Facts:

Serves: 5
Total Calories: 24
Calories from Fat: 0

More Recipes from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook:
Burrito Bake
Zucchini Beef Skillet
Ground Meat with Green Beans (Fasolakia Me Kima)
Cabbage-Potato Meatloaf
Meatloaf Stuffed Tomato
Meal-In-One
Calf’s Liver and Apples
Southwestern Beef Brisket
Roast Beef Barcelona
Mustard Roast Beef & Vegetables
Sweet and Sour Pot Roast
Glazed Country Steak
Onion Marmalade
Braised Beef Short Ribs
Oven Ribs
Blueberry Backstrap
Pork Steak - Vegetable Bake
Pork Chops with Apples, Onions, and Raisins
Company Pork Chops
Pork Chop Casserole
Pork Chops and Cheesy Potatoes
Spiced Pork Chops
Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
Glorified Boston Butt
Baked Ham and Sweet Potatoes
Ham ‘n’ Apple Cheese Pie
Ham and Cauliflower Brooks
Sausage-Squash-Pecan Casserole
Smoked Sausage Delight