---------- Recipe via Meal-Master (tm) v7.01
      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    Juniper Berries; Dried,Crush
       3    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.