2 pounds country-style ribs 1 medium orange 1/4 cup light corn syrup 2 tablespoons teriyaki sauce 1 tablespoon lemon juice 1 tablespoon snipped chives
Grate 1/2 teaspoon peel from the orange; set aside. Section orange over a bowl to catch juices. Coarsely chop or snip fruit. Add peel to fruit. Stir in corn syrup, teriyaki sauce, lemon juice and chives. Set aside. Trim excess fat from ribs. Place ribs in an oven cooking bag in an 11x7-inch baking dish. Secure loosely with a strip cut from end of the cooking bag (or use a microwave-proof casserole with cover). Micro-cook on MEDIUM (50% power) for 15 minutes. Turn bag over. Micro-cook on MEDIUM (50% power) for 15 minutes more, giving dish a half turn once during cooking. Remove ribs from cooking bag; drain off juices. Return ribs to the dish. Pour sauce over ribs. Micro-cook on MEDIUM (50% power) for 15-20 minutes more or until tender. Spoon sauce over ribs several times during this last cooking period and again before serving.