BARBECUE RIBS

1 Reynolds® Hot Bags Foil Bag, large size
2-1/2 to 3 pounds pork spareribs, cut in half
Seasoned salt and pepper
1-1/2 cups barbecue sauce
1 tablespoon flour

PREHEAT grill to medium or oven to 450°F.
SPRINKLE spareribs with seasoned salt and pepper, turning to coat evenly. Arrange spareribs in bag in an even layer. Combine barbecue sauce and flour; spread evenly over spareribs in bag.
TO SEAL, double fold open end of bag; place in a i-inch deep pan.
TO COOK, slide bag onto grill or leave in pan and place in oven. GRILL 1 hour in covered grill OR BAKE 1-1/4 hours in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.
CONTINUE GRILLING OR BAKING 15 minutes to brown spareribs.

Makes 6 servings.

BARBECUE RIBS

1 Reynolds Hot Bags Foil Bag, large size

2-1/2 to 3 pounds pork spareribs, cut in half
Seasoned salt
Pepper
1-1/2 cups barbecue sauce
1 tablespoon flour

1 PREHEAT grill to medium or oven to 450"F.
2 OPEN foil bag. Sprinkle spareribs with seasoned salt and pepper, turning to coat evenly. Arrange spareribs in foil bag in an even layer. Combine barbecue sauce and flour; spread evenly over spareribs in foil bag.
3 TO SEAL, double fold open end of foil bag. Place foil bag in a I-inch deep pan.
4 TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 1 hour in covered grill OR BAKE 11/4 hours in supporting pan in oven.
5 USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. CONTINUE GRILLING OR BAKING 15 minutes to brown spareribs.

Makes 6 servings.