| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Appetizers, Meats, Mexican |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; Chopped, 1 medium |
| 1 |
tb |
Red Chiles; Ground |
| 3 |
|
Cloves Garlic;Finely Chopped |
| 1/2 |
oz |
Baking Chocolate; Grated |
| 2 |
tb |
Cider Vinegar |
| 2 |
tb |
Sugar |
| 2 |
tb |
Vegetable Oil |
| 6 |
|
Juniper Berries; Dried,Crush |
| 1/2 |
ts |
Salt |
| 1 |
c |
Water |
| 6 |
oz |
Tomato Paste; 1 cn. |
| 3 |
lb |
Pork Back Ribs; Fresh, * |
INSTRUCTIONS
* Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.
Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground
red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes,
stirring occasionally. Stir in chocolate until melted. Pour water,
vinegar and tomato paste into food processor workbowl fitted with steel
blade or into a blender container. Add onion mixture and sugar; cover and
process until well blended. Heat oven to 375 Degrees F. Cut between pork
back ribs to separate. Place in a single layer in roasting pan, pour
sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until
done, about 30 minutes longer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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