• one large, heavy guage baking sheet ( stainless or aluminum ) with 1/4 to 1/2 inch lip
• one roll, good quality aluminum foil. standard mil.
• eight jalapeño* peppers . vinegar -jarred or fresh. store bought is fine.
• two racks beef ribs. braising, spare, or other. five to eight ribs per rack.
• one to two lbs Kraft Original* barbeque sauce.
• four lbs. Kingsford* charcoal. pepper.

using a sharp knife without serrated edge, slice and seperate each rib halfway between the bones yielding ten to sixteen individual ribs. pepper dry ribs and rub with fingers. slice peppers to 1/4" thickness. again, rub the ribs. wash hands as peppers will irritate eyes and/or transfer to other foods. place pepper slices to line both the top and bottom broad sides of each rib in each set. additionally line the facing rib edge of each set with peppers. the ribs should be on a sheet of foil when applying pepper slices.push each set of ribs, on foil, firmly together. wrap foil tightly over ribs carefully, as not to puncture or pierce foil. seal edges of wrap with tight folding of foil. place the foiled sets of ribs on an additional sheet of foil. wrap and seal as first sheet of foil. place in middle rack of oven heated to 350 degrees. Bake for one and one-half hours. After one hour and ten minutes baking time has elapsed ignite charcoals on a large surface grill. Remove rib sets from oven when bake timer has elapsed. Unwrap foil from rib sets and place ribs into large bowl so that each rib rests on bowl's bottom ( we're one rib deep here ). Mash softened, baked pepper slices into rib meat gently during this process. Wash hands. pour bbq sauce onto ribs to taste. using brush and hands coat the ribs. lightly spray or otherwise slick or grease the fire side of each rib as they are already baked and tender and will easily stick and tear on the grill. brush the upper side of each rib with additional sauce. scoot, move, and boogie the ribs to avoid flareups and to watch carefully for the bbq's sauce caramelization. at the first hint of rib's downside turning crisp and near burnt spray or gease upper rib side and then flip. continue to boogie the ribs to taste, always brushing the upside at the beginning of it's rotation. remove at taste and get a clean, cold and wet washclothe as you are about to become a pig. Serve with Bit's Grated Cucumber Fridge ( see recipe on page 132 ) for a distinct contrast. small soft dinner rolls or a fresh baked sourdough loaf is an additional enhancement to the pepper-wedged ribs.

*** see appendix on brand choices and varieties selected for additional information beginning on page 211.