Jalapeno Cream Cheese Baby Back Rib Pinwheels

Ingredients

• 1 baby back rib rack
• 3 slices white toast
• 6 tablespoons cream cheese, softened
• 3 tablespoons garlic powder
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1/4 cup pickled jalapeno pepper

Directions

1. 1

   Marinade the ribs in olive oil, salt, garlic powder for at least 2 hours in the fridge. You can go for as long as overnight if you wish. The longer the better, I say. Reasonably of course.

2. 2

   Preheat the oven to 300°F.

3. 3

   Toast the 3 slices of bread.

4. 4

   Lay the ribs out on a baking sheet.

5. 5

   Cut off the crusts from the bread slices. Spread cream cheese on the pieces of toast and cut them in half, not diagonally. Arrange them along the ribs.

6. 6

   Arrange pieces of pickled jalapeño peppers side-by-side along the length of the ribs on top of the cream cheese.

7. 7

   Roll the ribs up keeping the bread slices in place so they form a pinwheel.

8. 8

   Use some clean twine or whatever else you can find (rubber bands not recommended) to secure the ribs rolled up and place them flat on the baking sheets.

9. 9

   Place in oven and cook for about 60-90 minutes (until they are done).

10. 10

    Goes good with steamed vegetables and rice.