Recipes:
## Snack-Size Barbecued Ribs
### INGREDIENTS
* 2 pounds pork ribs
* 2 tablespoons butter or margarine
* 4 green onions, chopped
* 1 tablespoon all-purpose flour
* 1 tablespoon Dijon mustard
* 1 cup beef broth
* 2 tablespoons lemon juice
* 3 tablespoons chili sauce
**SERVES:** 6
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### MAKE AHEAD
A big batch of ribs will satisfy any hungry gang. Roast the ribs 1 day ahead, then reheat in the microwave on MEDIUM for about 8 minutes. Serve immediately.
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### VARIATION
For a wonderful smoky flavor, grill ribs over hickory chips, turning occasionally, for 10 to 12 minutes.
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### DIRECTIONS
**1.** Preheat oven to 450°F. Cut ribs into 2- or 3-rib portions. Arrange in a single layer in a shallow roasting pan. Roast for 20 minutes; drain fat.
**2.** While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions; sauté for 3 minutes. Add flour and mustard; mix well. Cook, stirring continually, for 2 minutes.
**3.** Gradually stir in broth, lemon juice and chili sauce. Cook, stirring continually, for 5 minutes.
**4.** Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce, for 25 minutes or until ribs are tender.
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### Make It Quicker
* Rub a moist paper towel with salt over the cutting board to remove the onion odor.
* Make your own bottled barbecue sauce. Mix an extra batch of sauce ingredients in a jar. Seal and refrigerate for up to 2 months.
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