---------- 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.
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 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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