These Slow Cooker Raspberry-Chipotle Baby Back Ribs are sweet, spicy, and oh-so-tender. The combination of raspberry preserves and chipotle peppers creates a unique and flavorful sauce that perfectly complements the fall-off-the-bone ribs.
Ingredients: 2 racks baby back ribs. Salt and pepper to taste. 1 cup raspberry preserves. 2 chipotle peppers in adobo sauce, minced. 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder.
Instructions: Add salt and pepper to the ribs. Apple cider vinegar, soy sauce, Worcestershire sauce, garlic powder, and minced chipotle peppers should all be mixed together in a bowl. Put the ribs in the slow cooker and cover them with the raspberry chipotle sauce. After 6 to 8 hours on low heat or 3 to 4 hours on high heat, the ribs should be soft and fully cooked. You can move the ribs to a baking sheet, brush them with more slow cooker sauce, and broil them for a few minutes to caramelize them before serving.
Prep Time: 15 minutes
Cook Time: 360 minutes
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