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Thread: Southwest Riblets

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    Southwest Riblets

    1/2 cup chopped onion, 1 medium
    2 tablespoons vegetable oil
    1 tablespoon ground red chiles
    6 dried juniper berries, crushed
    3 cloves garlic, finely chopped
    1/2 teaspoon salt
    1/2 ounce baking chocolate, grated
    1 cup water
    2 tablespoons cider vinegar
    6 ounces tomato paste
    2 tablespoons sugar
    3 pounds fresh pork back ribs, see notes
    Servings: 6
    1. 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.

    2. 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.



    Notes: The rack of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw.
    Last edited by Cookie; February 13th, 2008 at 06:33 PM.

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