Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Flour |
| ½ cup | Chopped onion |
| 1 teaspoon | Prepared mustard |
| ⅛ teaspoon | Garlic powder |
| ¾ cup | Barbecue sauce |
| 2 tablespoons | Worchestershire sauce |
| ¼ teaspoon | Pepper |
| 1½ pounds | Pork spareribs, fat trimmed |
Preheat oven to 325 degrees. Shake flour in regular size(10"x16") Reynolds oven cooking bag; place in 13x9x2-inch baking pan. Roll down top of bag. Add barbecue sauce, onion, Worcestershire sauce, mustard,pepper and garlic powder. Unroll bag and squeeze gently to blend with flour. Cut ribs into serving-size sections; place in bag.
Turn bag gently to evenly coat ribs with sauce. Arrange ribs in an even layer. Close bag with nylon tie; make 6 half-inch slits in top.
Bake 1½ hours or until fork tender.