CRANBERRY-BARBECUE RIBLETS

Cranberry-Barbecue Riblets image

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.

Provided by By Betty Crocker Kitchens

Time 1h25m

Yield 12

Number Of Ingredients 6

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

Steps:

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.
Meanwhile, in small bowl, combine all remaining ingredients; mix well.
Remove riblets from oven. Uncover; drain off liquid in pan. Turn riblets meaty side up; spoon sauce mixture over riblets.
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.

Nutrition Facts : Calories 195, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 0 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1/12 of Recipe, Sodium 250 mg, Sugar 11 g