Method

Preheat the oven to 400°F.  Place the oven racks in the upper- and lower-third positions.

To make the barbecue sauce, combine all the ingredients in a deep plastic or glass container and stir until well blended.  Use at once or cover and refrigerate for up to 2 weeks.

Line a large baking sheet with aluminum foil and arrange the ribs on the pan.  Brush with a thick coating of the barbecue sauce.

To make the veggie packets, tear off 8 pieces of aluminum foil 12 to 16 inches in length.  Using a double thickness of foil for each packet, arrange a piece of corn, some broccoli, red pepper pieces, and potato slices on top in the center.  Dot each with 2 teaspoons of butter and season with salt and pepper.  Fold ;up the packets and pinch the ends to seal.  Place on a baking sheet on the lower rack of the oven.  Place the ribs ont he upper rack.  Bake for 40 to 50 minutes, until the ribs are tender and browned.

Open a veggie packet and pierce the potatoes and corn with the tip of a knife to see if they are tender.  Place some ribs and a veggie packet on individual dinner plates, letting diners open the veggie packets themselves.

Serves: 4

Reprinted with permission from ©Beth Hensperger, Not Your Mother's Weeknight Cooking, published by Harvard Common Press 
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