TERIYAKI SPARERIBS

1 Reynolds Hot Bags Foil Bag,
1 package (16 oz.) frozen pepper stir-fry blend
6 large carrots, cut in 1 1/2-inch chunks
2 1/2 to 3 pounds pork spareribs, cut in half
1 cup liquid teriyaki marinade
1/4 cup thawed frozen orange juice concentrate
1/4 cup water
2 tablespoons flour
1/2 teaspoon crushed red pepper flakes

PREHEAT grill to medium-high or oven to 450°F.
OPEN foil bag. Arrange frozen pepper blend and carrots in foil bag in an even layer. Place ribs on top of vegetables. Combine teriyaki marinade, orange juice concentrate, water, flour and red pepper flakes; spoon mixture over ribs in foil bag.
TO SEAL, double fold open end of foil bag. Place foil bag in a I-inch deep pan.
TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 45 minutes in covered grill OR BAKE 1 1/4 hours in supporting pan in oven.
USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Baste ribs with juices. CONTINUE GRILLING OR BAKING
10 minutes to brown ribs.
Makes 3 to 4 servings.