Title: Southwest riblets
 Categories: Appetizers, Meats, Mexican
      Yield: 6 Servings
 
    1/2 c  Onion; Chopped, 1 medium
      1 tb Red Chiles; Ground
      3 ea Cloves Garlic;Finely Chopped
    1/2 oz Baking Chocolate; Grated
      2 tb Cider Vinegar
      2 tb Sugar
      2 tb Vegetable Oil
      6 ea Juniper Berries; Dried,Crush
    1/2 ts Salt
      1 c  Water
      6 oz Tomato Paste; 1 cn.
      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.