Slow-Cooked Hot-and-Spicy Riblets

By Booper-2

Ingredients

• 1 (3-lb.) rack pork back ribs, cut lengthwise in half across bones, cut into 1-rib pieces
• 3 garlic cloves, minced
• 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

Preparation

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.

Cover; cook on low setting for 6 to 7 hours.

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.