|Molasses||1⁄2 Cup (8 tbs)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Orange rind||1 Teaspoon, grated|
|Orange juice||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
Place ribs in large microproof casserole, in plastic roasting bag.
Cook on HIGH 5 minutes, reduce power level to 50% and cook for 30 minutes.
Drain off fat.
Meanwhile, cook all sauce ingredients in microproof measure for 5 minutes on HIGH, lowering power level to 30% when sauce boils.
Pour 1 cup (250 mL) sauce over ribs and cook at 50% power for 10 minutes.
If sauce has not "dried" on ribs enough, open roasting bag and place baking dish in warming oven while you prepare remainder of dinner.