Title: Southwest Riblets
Categories: Appetizers Meats Mexican
Servings: 6

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.
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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.

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