Southwest Riblets

1 medium onion, chopped
2 Tbsp vegetable oil
1 Tbsp ground red chilies
6 dried juniper berries, crushed, if desired
3 cloves garlic, finely chopped
1/2 tsp salt
1/2 ounce unsweetened chocolate, grated
1 c water
2 Tbsp cider vinegar
6 oz can tomato paste
2 Tbsp sugar
3 lb rack fresh pork backribs, cut lengthwise across bones in half

                        
Cook onion in oil in 2-quart saucepan 2 minutes, stirring frequently. Stir in ground chilies, 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 or blender. Add onion mixture and sugar. Cover and process, or blend, until well blended. Heat oven to 375 º . 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 about 30 minutes longer or until done.
About 28 appetizers.

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