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Slow-Cooked Hot-and-Spicy Riblets

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By Pillsbury Kitchens
Updated Sep 19, 2007
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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
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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

Instructions

  • Step 
    1
    Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Place pork riblets in sprayed slow cooker. Sprinkle with garlic.
  • Step 
    2
    Cover; cook on low setting for 6 to 7 hours.
  • Step 
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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