Autumn Magic Babyback Ribs

For best results, these ribs need to marinate overnight before baking! Prep the night before, then pop in the oven in the late morning. This recipe is easy to double if you need more!

Wash and pat dry the ribs. Place on a cookie sheet covered in foil. Rub seasoning salt over the top of the ribs. Slice up peppers and onions, and place evenly over the top of the ribs. Cover tightly with foil, and place in the fridge overnight (about 8 hours is fine).

About 8 hours before you want to eat them, preheat the oven to 250F. Place them in the oven, still covered in foil, and leave them alone for 7 hours. After 7 hours, pull them out, and turn the oven up to 350F. Remove the top sheet of foil, mix the Roasted Apple Grill Sauce with the apple butter, and use a spoon to drizzle it over the peppers and onions. Place back in the oven, uncovered, for 30 more minutes, to caramelize. (If you don’t have the Roasted Apple Grill Sauce, you could use chunky applesauce, well seasoned with cinnamon, ground cloves and allspice, but this sauce is amazing, so I highly recommend it if you can find some!)

Allow ribs to cool for 15-20 minutes, and serve with a green salad, and yeast rolls or pumpernickel bread and honeybutter.