---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Southwest Riblets
  Categories: Appetizers, Mexican, Pork/ham
       Yield: 6 servings
  
     1/2 c  Onion; chopped, 1 medium            2 tb Vegetable oil
 	    1 tb Red chiles; ground		     6 ea Juniper berries;
      dried,crush
       3 ea Cloves garlic;finely chopped      1/2 ts Salt
     1/2 oz Baking chocolate; grated            1 c  Water
       2 tb Cider vinegar                       6 oz Tomato paste; 1 cn.
       2 tb 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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