Prep time: 1 hour | Cooking time: 1 1/2 hours | BBQ time: 10 minutes | Number of Servings: 4
2 Racks of Baby Back Ribs
2 Red Peppers
2 Yellow Peppers
2 Orange Peppers
1 Large Onion (White or Sweet)
1 Clove Garlic (optional)
1 Bottle of White Cooking Wine
1 Bottle of Mojo marinade
1 Bottle BBQ sauce ( Pat’s Ho Made or Sweet Baby Rays Original or your favorite )
2 large bread baking tins
1 roll heavy duty tin foil
Season the racks of ribs to taste with some sea salt and pepper or anything else you prefer. Slice the racks into halves.
First slice all of the peppers in strips longways and slice onion. Chop garlic into large pieces(optional). Once this is complete add the Peppers, onion and garlic equally into the two bread tins. This should fill the tins about half way each. Now add the cooking wine and mojo to the tin to the top of the height of the peppers and onions. Add three racks of rib halves to each bread tin, the ribs should be resting on the peppers and not submerged in the liquid. They will be slightly overlapping each other. Cover each of the tins with the foil being sure to seal the foil as tight as possible around the edges of the of the tin and repeat with a second piece of Foil.
The ribs will be steamed in the tins for about 1 1/2 hours. This can be done in the oven at 250 to 275 (you will know if it is hot enough if the foil begins to puff or if you can hear the liquid begin to boil) or place on gas grill on low to medium heat or use charcoal grill with indirect heating. Any of these options work great.
Once the tins are off the heat place next to grill. CAUTION (Please open the tins very carefully as a large amout of very hot steam should be released).
Once the tins are removed from the grill, heat the grill to medium high. Now the ribs can be placed on the grill rack for three minutes on each side. You can add some of the peppers and onions onto the ribs for the first two turns. After the second turn add BBQ sauce, the more the better, turn in 2-3 minutes and sauce other side till sauce is hot, do not burn, and remove. Enjoy with bacon potato salad and corn on the cob.
by Patrick Mate