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Prep 15min
Total1hr25min
Servings12
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Ingredients
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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1/12 of Recipe
Calories
195
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
45mg
15%
Sodium
250mg
10%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
11g
Protein
11g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Other Carbohydrate; 1 1/2 High-Fat Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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