Slow-Cooked Hot-and-Spicy Riblets

Sink your teeth into appetizer ribs glazed with a spicy and sweet smoked jalapeño chile sauce.

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Servings 8

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( 10 ) Ratings

10 Ratings

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ingredients 8
Prep Time 10 min
Total Time 7 hr 40 min

Ingredients

Riblets

1: (3-lb.) rack pork back ribs, cut lengthwise in half across bones, cut into 1-rib pieces

3: garlic cloves, minced

Sauce

1: cup ketchup

1/4: cup firmly packed brown sugar

1/4: cup chopped chipotle chiles in adobo sauce

1: tablespoon cider vinegar

1: tablespoon Worcestershire sauce

1: teaspoon salt

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Directions

1 Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Place pork riblets in sprayed slow cooker. Sprinkle with garlic.
2 Cover; cook on low setting for 6 to 7 hours.
3 About 35 minutes before serving, in 2-cup measuring cup or small bowl, combine all sauce ingredients; mix well. Drain and discard juices from slow cooker. Pour or spoon sauce over riblets, stirring gently to coat evenly. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until riblets are glazed.

EXPERT TIPS

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Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.