OVEN COOKED PORK RIBS

4 lb. pork spare ribs, cut into 2 rib portions
1/2 c. packed brown sugar
2 tsp. cornstarch
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground ginger
1 c. unsweetened grapefruit juice

Place ribs, meaty sides down, in a shallow roasting pan. Roast ribs in 450 degree oven for 30 minutes. Remove from oven and drain excess fat. Turn ribs, meaty side up. Reduce oven to 350 degrees and roast 30 minutes longer.

While meat is roasting prepare glaze as follows: In a 1 quart saucepan, combine sugar, spices and juice. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer.

Spoon some of the mixture over the ribs. Roast 25 minutes longer or until meat is tender and thoroughly cooked occasionally spooning mixture over ribs. Brush with remaining glaze before serving. Serves 6.

YUMMY CHEESE CAKE

CHERRY CHEESECAKE

Crust:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

Cheesecake:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving.

Makes 10 to 12 servings.