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
Preparation
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.
