Name: Southwestern Ribs
Ingredients: 1 lg Reynolds oven bag; 1/4 c Flour; 1 1/2 c Barbecue sauce; 1 md Onion; cut in wedges; 2 ts Chili powder; 1 ts Dry mustard; 1/4 ts Garlic powder; 1/4 ts Cayenne pepper; 3 lb Pork spareribs; fat trimmed

We are burdened with this corruptible body; but knowing that the cause of this burdensomeness is not the nature and substance of the body, but its corruption, we do not desire to be deprived of the body, but to be clothed with its immortality… If Adam had not sinned, he would not have been divested of his body, but would have been clothed upon (superinvested) with immortality and incorruption, that his mortal (body) might have been absorbed by life; that is, that he might have passed from his natural body to the spiritual body.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	4	Servings

INGREDIENTS

1	lg	Reynolds oven bag
1/4	c	Flour
1 1/2	c	Barbecue sauce
1	md	Onion; cut in wedges
2	ts	Chili powder
1	ts	Dry mustard
1/4	ts	Garlic powder
1/4	ts	Cayenne pepper
3	lb	Pork spareribs; fat trimmed

INSTRUCTIONS

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, 1
1/2    hours.
Yield: 4 to 6 servings.
In brochure that came with package of Reynolds large (19x23.5") oven bags.
Richmond, VA: Consumer Products Division/Reynolds Metal Company, 1988.
Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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