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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Southwest Riblets |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.
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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