In a cup, combine Spike and Ac´cent seasonings and black pepper. Sprinkle 1/4 teaspoon of seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeno peppers, and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 by 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.  Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400ºF. Before placing the ribs in the oven, reduce the temperature to 300ºF. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad. Makes about 8 servings.

Note from Quincy: "There are two secrets to the ribs: marinade and time. It's a dry marinade, not a sauce. The meat is packed tight with garlic, green peppers, jalapenos, onions, seasonings. Basically you're mainlining the meat with all that good stuff. You wrap the marinated ribs in tinfoil and refrigerate them for two days. Then you cook them for—well, you can cook them for six hours, but I do it for eight. And the great part is that the meat just falls off the bone. Oprah loves these ribs, and I've been making them for her for years...Oh, and Ray Charles, too—I send them to Ray and he sends back the Tupperware 15 minutes later. I say, 'Why did you send it back so quick?' And he says, 'Because I want some more.'" — Quincy Jones

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