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. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 22, 2009

Ingredients

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

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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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.

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.