Heat oil in 1-quart saucepan over medium heat. Cook onion in oil 2 minutes,
stirring frequently. Stir in red pepper, garlic and salt; reduce heat to low. 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°. 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 45 to 55 minutes longer or until ribs are tender.