These two-bite ribs are
perfect for the appetizer table, or to accompany a televised
football game. They’re easy to do and will score you big
points for entertaining.
Spicy
Cranberry Riblets
- 3 pounds pork back ribs,
cut lengthwise across bones in half (have butcher do this)
1 cup whole cranberry sauce
1/2 cup hoisin sauce
1 teaspoon ground fresh chili paste (available in Oriental section
of supermarket)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Heat oven to 250°F
(120°C).
- Cut ribs between bones
into serving pieces. Place ribs, meaty side up, in single layer
in shallow baking pans. Roast uncovered for 1 1/2 hours.
- Meanwhile, in medium bowl,
mix remaining ingredients for sauce.
- Raise oven temperature
to 375°F (190°C).
- Brush ribs with half of
sauce mixture; bake uncovered 20 minutes, until ribs are tender
and sauce is nicely glazed.
- Heat remaining sauce to
boiling and serve alongside ribs for dipping.
Makes about 40 appetizers.
Nutrition Facts: Calories
110 calories Protein 6 grams Fat 8 grams Sodium 95 milligrams
Cholesterol 30 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
