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

Preheat 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 top. Bake 1 1/2 hours or until ribs are tender.

Makes 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.