3 lb. pork loin back ribs
1 tbsp. cornstarch
1 c. water
1/4 c. molasses or sorghum
2 tbsp. prepared mustard
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
1/4 tsp. bottled hot pepper sauce
1 tbsp. water
2 tsp. cornstarch

Cut ribs into 2 or 3 rib portions. If necessary, trim separable fat from ribs. Sprinkle 1 tablespoons cornstarch into a 23 x 19 inch oven cooking bag. Place ribs in the bag, then place bag in a 3 quart casserole. Add 1 cup water to the bag. Close bag loosely with a string or a 1/2 inch strip cut from the open end of the bag. Cut six 1/2 inch slits in the top of the bag.

Cook ribs on 50% power (medium) for 20 minutes. Turn bag over. Then rotate dish a half turn. Cook on medium for 20 minutes more.

Meanwhile, in a bowl stir together molasses, mustard, vinegar, Worcestershire sauce, and hot pepper sauce.

Carefully transfer ribs from bag to casserole, discarding liquid. Pour molasses mixture over ribs, then cover. Cook on medium for 10-15 minutes more or until ribs are tender and no pink remains, turning rubs over after 6 minutes.

Transfer ribs to a serving platter and cover to keep warm. Stir together 1 tablespoon water and 2 teaspoon cornstarch, then stir it into molasses mixture in casserole. Cook, uncovered, on 100% power (high) for 1-2 minutes or until thickened and bubbly, stirring after every 30 seconds. Spoon glaze over ribs. Makes 4 servings.