Cranberry-Barbecue Riblets

A frozen fruity blend makes a terrific start for a sauce for these baby-back ribs, cut in half for a finger-lickin'-good appetizer.

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Servings 12

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ingredients 6
Prep Time 15 min
Total Time 1 hr 25 min

Ingredients

1: (2-lb.) rack pork back ribs, cut in half lengthwise across bones

1: cup barbecue sauce

1/2: cup frozen cranberry-orange fruit for chicken (from 12-oz. container), thawed

1/4: cup chopped fresh chives

1/4: teaspoon dry mustard

1/4: teaspoon dried marjoram leaves

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Directions

1 Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray. Cut ribs into individual riblets. Place riblets, meaty side down, in sprayed foil-lined pan; cover with foil. Bake at 375°F. for 30 minutes.
2 Meanwhile, in small bowl, combine all remaining ingredients; mix well.
3 Remove riblets from oven. Uncover; drain off liquid in pan. Turn riblets meaty side up; spoon sauce mixture over riblets.
4 Return to oven; bake uncovered an additional 30 to 40 minutes or until riblets are tender and no longer pink next to bone, turning once or twice.

EXPERT TIPS

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Expert Tips

Prepare and bake riblets as directed in recipe. Place in covered container; refrigerate up to 24 hours. To reheat, place in foil-lined 15x10x1-inch baking pan. Heat at 350ºF. for about 20 minutes or until thoroughly heated.