1 side of baby back ribs
1 Lemon, thinly sliced
1 onion, thinly sliced
1 Cup of Bar-B-Que Sauce (your favorite..I use Kraft Honey Bar-B-Que sauce)
1/2 cup of water
1 bell pepper, cut into 1/4" strips
3 splashes jalapeno pepper juice (taken out of the jar of peppers)
3 splashes red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup of diced Jalapeno peppers
salt and pepper, to taste

Wash the ribs with a damp paper towel to absorb the blood from the ribs. Place aluminum foil in a roasting pan. Make sure the aluminum foil is long enough to cover the bottom of the pan and fold back over to cover the ribs. Arrange the ribs in the roasting pan. Distribute the lemon and onion slices over the ribs. Pour the 1/2 cup of water into the pan. Cover the ribs with foil and bake in a 350°F oven for 1 hour.

Remove the ribs from the oven, lift off and discard the lemon and onion slices. Lift the ribs out of the pan and discard the pan drippings. Using a paper towel, wipe the excess moisture out of the bottom of the pan.

Place the ribs back into the pan in a single layer with the meaty side facing up. Brush the ribs with the mixed Bar-B-Que sauce (see the recipe for the Bar-B-Que mix below). Place the bellpeppers quarters around the ribs but not on top of the ribs. Spread the 1/4 cup of jalapeno peppers around the pan again not trying to place any on the meat. Splash the Jalapeno pepper juice into the pan.

Place the ribs back into the oven uncovered. Cook the ribs at 350°F for another 35 minutes, brushing the ribs often with the remaining Bar-B-Que sauce mix. After the meat cooks for 35 minutes, check the meat to see if it is ready. The meat should be well browned and fork tender.

Remove the ribs from the oven and let them sit for about 5 minutes uncovered. Brush any remaining sauce mix onto the ribs and pour some of the sauce around on the bell peppers.

Enjoy the tender ribs!

***Bar-B-Que Sauce Mix** Mix the Bar-B-Que sauce, 3 splashes of red wine vinegar, Worcestershire sauce, salt and pepper. Mix well and set to the side for use on the ribs when instructed.

Submitted by: Dale Ray Blackard