Cranberry-Barbecue Riblets
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Updated May 5, 2010
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.
Cranberry-Barbecue Riblets
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- Prep Time 15 min
- Total 1 hr 25 min
- Servings 12
- 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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, in small bowl, combine all remaining ingredients; mix well.
-
Step3Remove riblets from oven. Uncover; drain off liquid in pan. Turn riblets meaty side up; spoon sauce mixture over riblets.
-
Step4Return 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
195
Calories
11g
Total Fat
11g
Protein
13g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1/12 of Recipe
- Calories
- 195
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 45mg
- 15%
- Sodium
- 250mg
- 10%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 11g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Other Carbohydrate; 1 1/2 High-Fat Meat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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