Ingredients

• Aluminum foil
• 2 lb boneless country-style pork ribs
• ¾ cup low-sugar orange marmalade
• 2 tablespoons cornstarch
• 2 tablespoons prepared horseradish
• 2 tablespoons Deli-style mustard
• 1 tablespoon soy sauce

Steps

1. Preheat oven to 350°F. Line baking sheet with foil. Arrange ribs in single layer on baking sheet. Combine remaining ingredients; pour one-half of the sauce mixture over top of the ribs.
2. Place second sheet of foil over top of ribs; double-fold edges to seal. Bake 1–1 ½ hours or until tender.
3. Open pouch of ribs and add remaining sauce. Broil 2–3 minutes or until lightly browned. Serve. (Makes 6 servings.)
Note: Ribs may also be cooked by placing foil pouch directly on preheated grill.

Ingredients

• Cooking spray
• 4 ears fresh corn, husks/silks removed
• 2 tablespoons cornstarch
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• 1 ½ cups half-and-half
• Aluminum foil
• 1 teaspoon fresh tarragon, finely chopped
• 3 tablespoons unsalted butter

Prep

• Preheat oven to 350°F. Coat 2-quart baking dish with spray.
• Slice corn from cobs (3 cups) into medium bowl; scrape cobs with back of knife to release remaining juices.

Steps

1. Stir cornstarch, sugar, and salt into corn; stir in half-and-half. Transfer mixture to baking dish; cover with foil and bake 30–35 minutes or until bubbly. Chop tarragon.
2. Remove corn from oven; stir in butter and tarragon until blended and mixture begins to thicken. Serve.