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Southwest Riblets

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

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  • Prep Time 15 min
  • Total Time 1 hr 50 min
  • Servings 42

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

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

Arrange the warm riblets in a chafing dish that can be kept warm. Garnish with cherry tomato flowers and cilantro.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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