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.
