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Southwest Riblets

1/2 cup Onion; Chopped -- 1 medium
2 tablespoons Vegetable Oil
1 tablespoon Red Chiles -- Ground
6 each Juniper Berries; Dried -- Crush
3 each Cloves Garlic -- Finely Chopped
1/2 teaspoon Salt
1/2 ounce Baking Chocolate -- Grated
1 cup Water
2 tablespoons Cider Vinegar
6 ounces Tomato Paste -- 1 cn.
2 tablespoons Sugar
3 pounds Pork Back Ribs; Fresh -- *

* 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 work bowl 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.

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