southwestern ribs and Italian Sausage-Stuffed Mushrooms Recipe
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.
Italian Sausage-Stuffed Mushrooms Recipe
24 large fresh mushrooms
1 tablespoon butter or margarine, melted
1/2 pound hot Italian sausage (casings removed)
1 clove garlic, crushed
1/4 teaspoon pepper
Grated Parmesan cheese
Clean mushrooms and remove stems. Set stems aside. Cook mushroom caps in butter in a large skillet over medium-high heat, stirring constantly, for 5 minutes. Drain.
Place mushroom caps on rack of a broiler pan, stem side up. Set aside. Combine sausage and garlic in a large skillet. Cook over medium-high heat until sausage browns, stirring until it crumbles; drain well.
Position knife blade in food processor bowl; add mushroom stems, sausage mixture and pepper. Process 20 seconds or until mixture is minced. Spoon mixture evenly into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat for 3 minutes or until thoroughly heated.