Cranberry Barbecue Riblets

2 pounds pork back ribs, cut across bone to form riblets
1 cup barbecue sauce
1/2 cup frozen cranberry orange relish, thawed
1/4 cup chopped fresh chives
1/4 teaspoon dry mustard
1/4 teaspoon dried marjoram leaves

Heat oven to 375�F. Line 15x10 inch bakin gpan 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; turn riblets meaty side up. Remove and discard any drippings from pan. Spoon sauce mixture over riblets. Return oven; bake uncovered an additional 30-45 minutes or until pork is tender and glazed, turning and brushing with sauce once or twice. Serve riblets warm with sauce from pan.

Serves 16.