Southwest Riblets

Southwest Riblets

15 minutes is all you need to prepare a spicy sauce for appetizer-style riblets that are finger-licking-good!

Prep Time

15

Minutes

Total Time

1:50

Hr:Mins

Makes

 

About 42 appetizers

2
tablespoons vegetable oil
1
small onion, chopped (1/4 cup)
1/2
teaspoon ground red pepper (cayenne)
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
ounce unsweetened baking chocolate, grated
1
cup water
2
tablespoons cider vinegar
1
can (6 ounces) tomato paste
2
tablespoons sugar
3-pound rack fresh pork back ribs, cut lengthwise across bones in half
  1. Heat oil in 1-quart saucepan over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in red pepper, garlic and salt; reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted.
  2. Pour water, vinegar and tomato paste into food processor or blender. Add onion mixture and sugar. Cover and process, or blend, until well blended.
  3. Heat oven to 375°. Cut between pork back ribs to separate. Place in single layer in roasting pan. Pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake 45 to 55 minutes longer or until ribs are tender.
Makes About 42 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Bake the riblets as directed in the recipe, then cover and refrigerate in an ovenproof container. Reheat in a 375° oven for 20 to 25 minutes.
Special Touch
Arrange the warm riblets in a chafing dish that can be kept warm. Garnish with cherry tomato flowers and cilantro.

Nutrition Information:

1 Serving (1 Appetize)
  • Calories 80
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 2g,),
  • Cholesterol 20mg;
  • Sodium 75mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.