¼ cup flour
1 ½ cups barbecue sauce
½ cup chopped onion
¼ cup Worcestershire sauce
2 teaspoons prepared mustard
¼ teaspoon pepper
¼ teaspoon garlic powder
3 pounds pork spareribs, fat trimmed
Preheat oven to 325F.
Shake flour in large size (14”x20”) 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.
Squeeze bag gently to blend ingredients.
Cut ribs in serving-size pieces; place in bag.
Turn bag gently to coat ribs with sauce.
Arrange ribs in an even layer.
Unroll and close bag with nylon tie; make 6 half-inch slits in top.
Cook 1 ½ hours or until tender.
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