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Cranberry-Barbecue Riblets

  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 12

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 -

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

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
195
Calories from Fat
100
% Daily Value
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
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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