Southwest riblets
6 servings
Ingredients
| Quantity | 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, * |
Directions
* 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.