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Southwest Riblets




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Southwest Riblets

1/2 c Onion; Chopped, 1 medium

2 T Vegetable Oil

1 T Red Chiles; Ground

6 ea Juniper Berries; Dried, Crush

3 ea Cloves Garlic;Finely Chopped

1/2 t Salt

1/2 oz Baking Chocolate; Grated

1 c Water

2 T Cider Vinegar

6 oz Tomato Paste; 1 cn.

2 T Sugar

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.

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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