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Prep 10min
Total6hr35min
Servings30
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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
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Steps
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place riblets in cooker. Sprinkle with garlic.
2
Cover and cook on low heat setting 6 to 7 hours or until ribs are tender.
3
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.
4
Turn to low heat setting to serve. Riblets will hold on low heat setting up to 2 hours.
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For these smaller, party-sized pieces, be sure to ask your butcher to cut the ribs lengthwise across the bones, then crosswise into one-rib pieces.
Out of fresh garlic? Check your spice rack. One medium clove of garlic is equal to 1/8 teaspoon garlic powder or 1/4 teaspoon instant minced garlic.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
105
Calories from Fat
65
Total Fat
7g
Saturated Fat
2g
Cholesterol
25mg
Sodium
220mg
Total Carbohydrate
4g
Dietary Fiber
0g
Protein
7g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 High-Fat Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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