------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      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;
       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.
   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.