This is an excellent recipe from Real Simple magazine. In the magazine, they used a canned chipotle pepper, but on the website they used chipotle powder. I vote for the actual chipotle pepper because that’s what we use. We usually use boneless ribs. The broiling at the end is a bit of a pain, but is worth it. We have also not broiled occasionally, but the ribs really are best when you finish them off by broiling. I would also suggest that using 4 pounds of ribs yields a bit more than 4 servings. =) These are delicious, easy to make, and not too spicy for the kids.
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(photo by Susie Cushner)
Slow-Cooker Recipe: Spicy Country Ribs
Yield: 4 servings
These ribs are meatier than baby-backs and tend to have fewer bones. Serve them with biscuits and cole slaw on the side.
1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 chipotle en adobo, minced (these peppers come in a can in the Mexican aisle)
1 teaspoon dried oregano
4 pounds pork country ribs
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.
Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.