Southwest riblets

Yield: 6 servings

Measure Ingredient
½ cup Onion; Chopped, 1 medium
2 tablespoons Vegetable Oil
1 tablespoon Red Chiles; Ground
6 eaches Juniper Berries; Dried,Crush
3 eaches Cloves Garlic;Finely Chopped
½ teaspoon Salt
½ ounce Baking Chocolate; Grated
1 cup Water
2 tablespoons Cider Vinegar
6 ounces Tomato Paste; 1 cn.
2 tablespoons Sugar
3 pounds Pork Back Ribs; Fresh, *

* Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw.

~------------------------------------------------------ ~----------------- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt.

Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer.

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