---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Southwest Riblets
 Categories: Appetizers, Mexican, Pork/ham
      Yield: 6 Servings
 
    1/2 c  Onion (1 md); chopped
      1 tb Red chiles; ground
      3 cl Garlic; finely chopped
    1/2 oz Baking chocolate; grated
      2 tb Cider vinegar
      2 tb Sugar
      2 tb Vegetable oil
      6    Juniper berries;
           - dried, crush
    1/2 ts Salt
      1 c  Water
      6 oz Can tomato paste
      3 lb Fresh pork back ribs *
 
  * 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 qt saucepan for 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 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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