Caitlin Loftus of Salem created this first place winning recipe for the Oregon State Fair. Serve with potato salad and steamed corn.

1-2-3 Chipotle Pork Ribs

1 rack pork back ribs, cut into 3 pieces (2 1/2 to 3 pounds)
1 (8-ounce) jar chipotle sauce
1 teaspoon garlic powder
1 teaspoon ground black pepper
3/4 teaspoon salt

1. Heat oven to 300°F (150°C). Place pork ribs in baking dish.
2. Stir together 1/2 cup sauce, garlic powder, pepper and salt. Pour chipotle sauce mixture over ribs in baking dish; toss until coated. Place ribs, in a single layer, on a large piece of heavy-duty foil. Bring up long sides of foil; seal close with double fold. Seal close remaining short sides of foil with double fold to form a foil packet. Place foil packet, seam side up, in jelly-roll pan or on baking sheet in oven.
3. Bake for 2 to 21/2 hours or until meat is very tender. Remove from oven.
4. Heat oven broiler. If juices have leaked onto jelly-roll pan or baking sheet, wipe dry with paper towels. Open foil packet. Generously brush ribs with some remaining chipotle sauce. Broil 4 inches from heat for 3 minutes. Turn ribs over; generously brush with additional chipotle sauce. Continue broiling for 3 minutes more.

Makes 3 servings.

Nutritional Information Per Serving (1/3 of recipe): Calories: 668 calories; Protein: 42 grams; Fat: 51 grams; Sodium: 1293 milligrams; Cholesterol: 204 milligrams; Saturated Fat: 19 grams; Carbohydrates: 6 grams; Fiber: 2 grams

Recipe provided courtesy of Pork, Be Inspired®.