Honey-Habanero Country Ribs - vegetable oil

Method

• Heat oil in a small skillet over medium heat.
• Add garlic, onion and habanero chile.
• Cook, stirring, for 5 to 7 minutes, until softened.
• Pour into a blender; add tomato sauce and vinegar; blend until smooth.
• Pour mixture back into skillet and stir in honey, Worcestershire sauce and mustard.
• Cook over medium-low heat for 10 minutes, stirring occasionally.
• Set aside til ready to use.
• Heat oven to 450.
• Sprinkle flour inside a large foil cooking bag.
• Season ribs with salt and pepper and place in the bag.
• Fold open edge of bag, following package directions.
• Place bag on baking sheet and bake at 450 for 75 minutes.
• Carefully cut open bag and fold back, allowing steam to escape.
• Drain off accumulated cooking juices and discard bag.
• Place ribs in a large baking dish and add 3/4C of the sauce.
• Stir to coat ribs with sauce.
• Let stand while grill is heating.
• ***I didn't actually do steps #3 & 4 the way the original recipe called for -- I lined a 9x13 pan with heavy-duty foil, placed the ribs in the pan, then covered the pan with more foil, sealing well.
• After baking them I drained off the juices and returned the ribs to the same pan and coated them with the sauce.
• Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
• Lightly coat grill rack with oil or nonstick cooking spray.
• Grill the ribs for 4-5 minutes per side, generously basting with the sauce, until nicely browned.
• Serve with additional sauce on the side.