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 375ºF. 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 375ºF 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.