Southwest Smoothie
INGREDIENTS:
1/2 c Onion; chopped, 1 medium 2 tb Vegetable oil
1 tb Red chiles; ground 6 ea Juniper berries; dried,crush
3 ea Cloves garlic;finely chopped 1/2 ts Salt
1/2 oz Baking chocolate; grated 1 c Water
2 tb Cider vinegar 6 oz Tomato paste; 1 cn.
2 tb Sugar 3 lb Pork back ribs; fresh, *
1/2 c Onion; chopped, 1 medium 2 tb Vegetable oil
1 tb Red chiles; ground 6 ea Juniper berries; dried,crush
3 ea Cloves garlic;finely chopped 1/2 ts Salt
1/2 oz Baking chocolate; grated 1 c Water
2 tb Cider vinegar 6 oz Tomato paste; 1 cn.
2 tb Sugar 3 lb 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 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.
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.