Southwestern ribs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Reynolds oven bag |
| ¼ | cup | Flour |
| 1½ | cup | Barbecue sauce |
| 1 | medium | Onion; cut in wedges |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Cayenne pepper |
| 3 | pounds | Pork spareribs; fat trimmed |
Directions
Preheat oven to 325 F.
Shake flour in oven bag; place in 13x9x2" baking pan. Add barbecue sauce, onion and seasonings. Squeeze bag to blend ingredients. Place ribs in bag. Turn bag to coat ribs with sauce. Arrange ribs in an even layer. Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until ribs are tender, 1½ hours.
Yield: 4 to 6 servings.
In brochure that came with package of Reynolds large (19x23½") oven bags. Richmond, VA: Consumer Products Division/Reynolds Metal Company, 1988. Typed for you by Cathy Harned.