Southwest Riblets
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
red chili peppers
ground |
|
| 6 | each |
juniper berries
dried, crushed |
*
|
| 3 | cloves |
garlic
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | ounce |
unsweetened chocolate
grated |
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 6 | ounces |
tomato paste
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | pounds |
pork ribs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
red chili peppers
ground |
|
| 6 | each |
juniper berries
dried, crushed |
*
|
| 3 | cloves |
garlic
chopped |
|
| 2.5 | ml |
salt
|
|
| 14.5 | ml/g |
unsweetened chocolate
grated |
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 3E+1 | ml |
sugar
|
|
| 1.4 | kg |
pork ribs
|
|
Directions
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℉ (190℃). 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.
