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Prep 25min
Total7hr25min
Servings30
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Ingredients
3
lb pork baby back ribs (ask butcher to cut ribs in half horizontally)
1
tablespoon garlic-pepper blend
1/3
cup maple-flavored syrup
1/4
cup Dijon mustard
3
tablespoons hot chili paste
3
tablespoons molasses
1
tablespoon cider vinegar
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Steps
1
Spray inside of 3- to 4-quart slow cooker with cooking spray. Cut ribs between bones into individual pieces. Place riblets in slow cooker. Sprinkle garlic-pepper blend over top; stir to coat evenly.
2
Cover; cook on Low heat setting 7 to 8 hours.
3
In large bowl, mix remaining ingredients. Using slotted spoon, remove riblets from slow cooker and add to maple syrup mixture. Toss riblets to coat.
4
Heat gas or charcoal grill. Spray grill basket (grill “wok”) with cooking spray. Place riblets in basket; place basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, stirring ribs or shaking basket after 5 minutes, until ribs are well glazed.
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To bake riblets, prepare as directed in steps 1 and 2. Heat oven to 450°F. Place riblets in 15x10x1-inch pan lined with foil. Bake 10 to 12 minutes, without turning, until ribs are well glazed.
The heat level among brands of chili paste varies a lot. If you want spicier ribs, add 1 to 2 tablespoons more chili paste.
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