Slow Cooker Chipotle Ribs Recipes

SLOW COOKER PINEAPPLE CHIPOTLE RIBS

Steps:

• Combine the Rub ingredients in a bowl.
• Pat the ribs dry, then rub with the Rub.
• Place in slow cooker and cook on low heat for 4 hours
• I have a Hamilton Beach slow cookerand I love it because I can set the cook time and when it has finished it will automatically switch to warm.
• Meanwhile, make the BBQ Sauce by combining all the BBQ sauce ingredients in a large blender or food processor, and processing until smooth.
• I have a Blendtec blender which is a lot of blender for this recipe but it is just what I need for a lot of other recipes.
• After 4 hours cook time, drain the ribs(if necessary), and dump sauce over the top, reserving about a cup to a cup and a half for finishing.
• Cook 2 more hours until completely tender. Stir well to get the sauce well incorporated
• To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice caramelized finish on top (optional)
• Garnish and Enjoy!

SLOW COOKER RIBS

Steps:

• Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
• Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

SLOW COOKER RASPBERRY-CHIPOTLE BABY BACK RIBS

Steps:

• 1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• 2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
• 3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
• 4. Cover and cook on low 8 hours.
• 5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.