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
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.
