Slow Cooker Grilled Spicy Chili-Glazed Riblets

By carvalhohm

Ingredients

• 3 3 to lb pork baby back ribs (ask butcher to cut ribs in half horizontally)
• 1 1 1 tablespoon garlic-pepper blend
• 1/3 1/3 1/3 cup maple-flavored syrup
• 1/4 1/4 1/4 cup Dijon mustard
• 3 3 3 tablespoons hot chili paste
• 3 3 3 tablespoons molasses
• 1 1 1 tablespoon cider vinegar

Details

Servings 7
Adapted from pillsbury.com

Preparation

Step 1

1 Spray inside of 3 to 4-quart slow cooker with cooking spray. Cut ribs between bones into individual pieces. Place riblets in slow cooker. Sprinkle garlic-pepper blend over top; stir to coat evenly.

2 Cover; cook on Low heat setting 7 to 8 hours.

3 In large bowl, mix remaining ingredients. Using slotted spoon, remove riblets from slow cooker and add to maple syrup mixture. Toss riblets to coat.

4 Heat gas or charcoal grill. Spray grill basket (grill “wok”) with cooking spray. Place riblets in basket; place basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, stirring ribs or shaking basket after 5 minutes, until ribs are well glazed.

To bake riblets, prepare as directed in steps 1 and 2. Heat oven to 450°F. Place riblets in 15x10x1-inch pan lined with foil. Bake 10 to 12 minutes, without turning, until ribs are well glazed.

The heat level among brands of chili paste varies a lot. If you want spicier ribs, add 1 to 2 tablespoons more chili paste.

Serving Size: 1 Appetizer Calories100 ( Calories from Fat60), Total Fat7g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol25mg Sodium115mg Total Carbohydrate5g (Dietary Fiber0g Sugars4g ), Protein6g