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Southwestern Ribs



  • 1/4 cup flour
  • 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


  1. Heat oven to 325 degrees F.
  2. 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.
  3. 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 top.
  4. 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.

Let stand in bag 10 minutes.

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