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Southwest riblets

Yield: 6 Servings

Ingredients:

• 1/2 c Onion; Chopped
• 1 medium
• 2 tb Vegetable Oil
• 1 tb Red Chiles; Ground
• 6 ea Juniper Berries; Dried Crush
• 3 ea Cloves Garlic;Finely Chopped
• 1/2 ts Salt
• 1/2 oz Baking Chocolate; Grated
• 1 c Water
• 2 tb Cider Vinegar
• 6 oz Tomato Paste; 1 cn.
• 2 tb Sugar
• 3 lb Pork Back Ribs; Fresh

Instructions:

* * 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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