3 lb. pork country style ribs
1 tbsp. cornstarch
1 c. water
1/3 c. catsup
1/4 c. molasses
2 tbsp. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/4 tsp. onion powder
1 tsp. cornstarch
1 tsp. water

Cut ribs into serving size portions. If necessary, trim off separable fat from ribs. Sprinkle 1 tablespoon 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 6 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 small mixing bowl stir together the catsup, molasses, vinegar, mustard, Worcestershire sauce, garlic, and onion powder.

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

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