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Prep 10min
Total7hr40min
Ingredients8
Servings8
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
385
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
9g
45%
Cholesterol
100mg
33%
Sodium
800mg
33%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
15g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 3 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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