Ingredients
1
rack (3 pounds) pork back ribs, cut lengthwise across bones in half, then cut into 1-rib pieces
3
cloves garlic, finely chopped
1
cup ketchup
1/4
cup packed brown sugar
1/4
cup chopped chipotle chiles in adobo sauce (from 7-ounce can)
1
tablespoon cider vinegar
1
tablespoon Worcestershire sauce
1
teaspoon salt
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place riblets in cooker. Sprinkle with garlic.
Cover and cook on low heat setting 6 to 7 hours or until ribs are tender.
About 35 minutes before serving, mix remaining ingredients in 2-cup glass measuring cup or small bowl. Drain and discard juices from cooker. Pour or spoon sauce over riblets, stirring gently to coat evenly. Increase heat setting to high; cover and cook 25 to 30 minutes or until riblets are glazed.
Turn to low heat setting to serve. Riblets will hold on low heat setting up to 2 hours.
