Cranberry-Barbecue Riblets

Cranberry-Barbecue Riblets

A frozen fruity blend makes a terrific start for a sauce for these baby-back ribs, cut in half for a finger-lickin'-good appetizer.

Prep Time

15

Minutes

Total Time

1:25

Hr:Mins

Makes

12

servings

1
(2-lb.) rack pork back ribs, cut in half lengthwise across bones
1
cup barbecue sauce
1/2
cup frozen cranberry-orange fruit for chicken (from 12-oz. container), thawed
1/4
cup chopped fresh chives
1/4
teaspoon dry mustard
1/4
teaspoon dried marjoram leaves
  1. Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray. Cut ribs into individual riblets. Place riblets, meaty side down, in sprayed foil-lined pan; cover with foil. Bake at 375°F. for 30 minutes.
  2. Meanwhile, in small bowl, combine all remaining ingredients; mix well.
  3. Remove riblets from oven. Uncover; drain off liquid in pan. Turn riblets meaty side up; spoon sauce mixture over riblets.
  4. Return to oven; bake uncovered an additional 30 to 40 minutes or until riblets are tender and no longer pink next to bone, turning once or twice.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Prepare and bake riblets as directed in recipe. Place in covered container; refrigerate up to 24 hours. To reheat, place in foil-lined 15x10x1-inch baking pan. Heat at 350ºF. for about 20 minutes or until thoroughly heated.

Nutrition Information:

1 Serving (1/12 of Recipe)
  • Calories 195
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,),
  • Cholesterol 45mg;
  • Sodium 250mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
    • Sugars 11g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 1 Other Carbohydrate;
    • 1 1/2 High-Fat Meat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.