Southwest Riblets

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion; chopped - 1 medium
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Red chiles - ground
6		Juniper berries; dried - crush
3		Garlic - finely chopped
1/2 teaspoon	2.5ml	Salt
1/2 oz	14g	Baking chocolate - grated
1 cup	237ml	Water
2 tablespoons	30ml	Cider vinegar
6 oz	170g	Tomato paste - 1 can
2 tablespoons	30ml	Sugar
3 lbs	1362g / 48oz	Pork back ribs; fresh - *

Recipe 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 375F. 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.

Source:
Kathi Long

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