Ribs . . . the most tender flavorful fall-off-the-bone melt-in-your-mouth ribs in the whole world!!


You know how Oprah changes lives? Well, with these ribs, she has changed mine. I’m not even one bit kidding. Oprah shared this recipe (one that  Quincy Jones shared with her) . . . apparently her favorite ribs ever. And if I had to choose one main dish that is the ultimate, most divine, hands-down, best food on the planet . . . it would be these ribs. The only downside (and it is hardly a downside in the grand scheme of things) is that they take two days to marinade and one whole day to cook. These ribs are not something you can crave, make, and eat. You have to anticipate your cravings. Plan ahead. You’ll need three days but boy, oh boy, is it worth it!!! These are seriously the most tender flavorful fall-off-the-bone melt-in-your-mouth ribs ever. Try them. You’ll love them. Just remember to crave them three days after you buy the ingredients, marinade and bake them.


(Here is the link to the original recipe, Quincy Jones’ Thriller Ribs. I modified it as I found that placing onions and peppers underneath the ribs resulted in blackened vegetables. I also simplified the recipe over time as we found we liked them better without garlic and jalapenos.) These are great served with mashed potatoes, especially since you don’t need to use the oven for mashed potatoes. It will be ever so busy cooking those ribs!!


3 t Spike seasoning

1 1/2 t Accent seasoning

1 1/2 t Lawry’s seasoning salt

1/2 t freshly ground black pepper

3 racks baby back ribs (about 2-3 lbs. each)

1 large onion, thinly sliced

2 green bell peppers, thinly sliced

2 red bell peppers, thinly sliced

2 yellow bell peppers, thinly sliced


Combine Spike and Accent seasonings, Lawry’s seasoning salt, and black pepper. Sprinkle 1/2 teaspoon seasoning mixture on each side of the rib racks. Rub seasoning into meat. Layer sliced onions and peppers on top of each rack of ribs. This is how they will look:



Wrap each rack of ribs separately in heavy-duty tin foil twice and place in fridge for two days.


Line large rimmed baking sheet with tin foil. Remove ribs from fridge and let sit at room temperature for 30 minutes. Preheat oven to 400. Before placing the ribs in the oven, reduce the oven temperature to 300. Place tin-foil-wrapped ribs on baking sheet and bake for 8 hours at 300 degrees.

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6 Responses to Ribs . . . the most tender flavorful fall-off-the-bone melt-in-your-mouth ribs in the whole world!!

  1. Tricia says:

    Yum! I’m going to make these for Matt this Sunday. Thanks for the idea!

  2. Jennie says:

    Oh yum! I can eat this!! Thanks carol :)

  3. Amy DeMordaunt says:

    These are AMAZING! Carol has served them to us before. Yep, they are yummy.

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