SOUTHWESTERN RIBS
Regi Dean's Recipes 08/22/99
Meats
Nita
{*****}
Barbecue Sauce	1 1/2 cups
Cayenne Pepper	1/4 tsp.
Chili Powder	2 tsp.
Dry Mustard	1 tsp.
Flour	1/4 cup 
Garlic Powder	1/4 tsp.
Large Reynolds Oven Bag	1
Medium onion, cut into wedges	1
Pork Spareribs, fat trimmed	3 lbs.
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Preheat oven to 325*.  Shake flour in oven bag.  Place in 9 x 13 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 5 half-inch 
slits in top.  Bake until ribs are tender, 1 1/2 hours.
     Makes 4 to 6 servings.