- 1). Place the tomato juice and brown sugar in the bag. Close and swish around to dissolve the sugar. Place the bag on a plate.
- 2). Chop the onion, green pepper, garlic and jalapeno into 1/2-inch chunks. Open the bag and add the chopped vegetables and lemon juice.
- 3). Cut the rack of ribs into sections small enough to fit in the bag. Add them to the bag and replace on the plate. The plate catches any drips. Refrigerate for 24 hours, turning the ribs over several times if the marinade doesn't completely cover the ribs. If all the ribs won't fit in one bag, split them and the marinade between two bags. Or put the ribs in a glass baking pan and cover with the marinade. Wrap in plastic wrap.
- 4). Remove the ribs from the refrigerator one hour before baking. Spray the pan with cooking spray and line with aluminum foil. This makes clean-up easier. Put the ribs in the pan.
- 5). Preheat the oven to 250 degrees Fahrenheit. Put the ribs in the oven. Bake for two and a half hours. Baste the ribs with the marinade in the pan. Turn the ribs over and bake for another two and half hours.
- 6). Turn the heat up to 350 degrees for the last 30 minutes of baking to caramelize the sugar in the marinade -- now sauce -- and melt the fat off the ribs. Keep an eye on the meat so the sauce doesn't start to burn. Add a little extra tomato juice or water to the pan if that's the case.
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