Sink your teeth into appetizer ribs glazed with a spicy and sweet smoked jalapeño chile sauce.
Slow-Cooked Hot-and-Spicy Riblets
- Prep Time 10 min
- Total 7 hr 40 min
- Ingredients 8
- Servings 8
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
Instructions
-
Step1Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Place pork riblets in sprayed slow cooker. Sprinkle with garlic.
-
Step2Cover; cook on low setting for 6 to 7 hours.
-
Step3About 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.
Nutrition
385
Calories
25g
Total Fat
24g
Protein
16g
Total Carbohydrate
15g
Sugars
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;Tips from the
Pillsbury Kitchens
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