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---------- 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. ----- Plain Text Version of This Recipe for Printing or Saving | |
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