Slow-Cooked Hot-and-Spicy Riblets

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

Slow-Cooked Hot-and-Spicy Riblets

BettyCrockerRecipe by BettyCrocker

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10 minutes

7 hours 40 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 385
  • 25g
    (Saturated Fat 9g)
  • 100mg
  • 800mg
  • 16g
    (Dietary Fiber 0g, Sugars 15g)
  • 24g
  • Percent Daily Value*
  • 10%
  • 6%
  • 4%
  • 10%
  • Exchanges
  • 3
  • 1

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

Tips & Techniques

  • Note

    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.

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

Directions

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

Categories: Course, Appetizers, Hot Appetizers

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