Southwest Riblets

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

Ingredients

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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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