1 large size (14 x 20-inch) Reynolds Oven Cooking Bag
1 1/2 cups barbecue sauce
1 medium onion, cut into wedges
2 teaspoons chili powder
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
3 pounds pork spareribs, fat trimmed
Heat oven to 325 degrees F.
Shake flour in Reynolds Oven Cooking Bag; place in 13 x 9-inch baking pan. Add
barbecue sauce, onion and seasonings. Squeeze bag to blend ingredients.
Cut ribs into serving size pieces; place 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
Bake 1 1/2 hours or until ribs are tender.
Yield: 4 to 6 servings
Microwave directions: Follow recipe as directed. Place bag in shallow 2 1/2-quart
microwave-safe casserole. Close bag with nylon tie; cut 6 half-inch slits in neck
of bag below tie. Microwave on HIGH 5 minutes. Rotate dish.
Microwave on MEDIUM HIGH (70% power) 30 to 40 minutes or until ribs are tender,
using oven mitts to turn bag over and rearrange ribs after 15 minutes.