This mouth-watering pork rib recipe is a cinch to prepare.

4–4 1/2 lb. meaty pork loin back ribs
Salt and ground black pepper
1 10-oz. jar La Vigne kumquat piquat sauce*

Trim excess fat from ribs. Sprinkle ribs generously with salt and pepper. Place ribs on a rack, meaty side down, in a roasting pan. Cover and roast in a 350° oven 1 1/4 hours. Carefully turn ribs meaty side up. Bake, uncovered, 15 minutes. Spoon on sauce. Bake, uncovered, 15 minutes more. Makes 8 servings.

*NOTE: You can substitute 1 1/2 cups mango chutney with 1/2 teaspoon bottled hot pepper sauce stirred in.