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Cranberry-Barbecue Riblets

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By Betty Crocker Kitchens
Updated May 5, 2010
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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

  • Prep Time 15 min
  • Total 1 hr 25 min
  • Servings 12
  • Ingredients 6
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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

  • Step 
    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.
  • Step 
    2
    Meanwhile, in small bowl, combine all remaining ingredients; mix well.
  • Step 
    3
    Remove riblets from oven. Uncover; drain off liquid in pan. Turn riblets meaty side up; spoon sauce mixture over riblets.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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