Title: Southwest Riblets
Categories: Appetizer Mexican Pork
Yield: 6 Servings
| 1/2 | c | Onion; chopped, 1 medium |
| 1 | tb | Red chiles; ground |
| 3 | | Cloves garlic;finely chopped |
| 1/2 | oz | Baking chocolate; grated |
| 2 | tb | Cider vinegar |
| 2 | tb | Sugar |
| 2 | tb | Vegetable oil |
| 6 | | Juniper berries; dried,crush |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 6 | oz | Tomato paste; 1 cn. |
| 3 | lb | Pork back ribs; fresh, * |
* Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.
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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.