Slow Cooker Grilled Spicy Chili Glazed Riblets Recipes

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SLOW-COOKER CHIPOTLE RIBS



Slow-Cooker Chipotle Ribs image

Provided by Food Network Kitchen

Time 7h55m

Yield 4 servings

Number Of Ingredients 10

1 3- to 4-pound rack pork spare ribs, halved
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
2 tablespoons packed dark brown sugar
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1 tablespoon dried oregano
3/4 cup chipotle barbecue sauce
1/4 cup agave nectar
Fresh cilantro, lime wedges and cornbread, for serving

Steps:

  • Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, chile powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7 1/2 hours.
  • Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes.
  • Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce.

Nutrition Facts : Calories 1230 calorie, Fat 82 grams, SaturatedFat 29 grams, Cholesterol 315 milligrams, Sodium 750 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 77 grams, Sugar 36 grams

SWEET AND SPICY COCKTAIL RIBLETS



Sweet and Spicy Cocktail Riblets image

Sweet and spicy slow-cooked pork - perfect appetizer to be served at your next party!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 8h10m

Yield 30

Number Of Ingredients 6

3 pounds smoked pork loin back ribs, cut lengthwise across bones in half
3/4 cup ketchup
1/2 cup pineapple preserves
1/2 cup teriyaki marinade and sauce (from 11-ounce bottle)
1/4 cup packed brown sugar
2 cloves garlic, finely chopped

Steps:

  • Cut between bones of ribs into pieces. Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. Place ribs in slow cooker. Mix remaining ingredients; pour over ribs.
  • Cover and cook on low heat setting 6 to 8 hours or until ribs are tender. Skim fat if necessary.

Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 430 mg

SOUTHWEST RIBLETS



Southwest Riblets image

15 minutes is all you need to prepare a spicy sauce for appetizer-style riblets that are finger-licking-good!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h50m

Yield 42

Number Of Ingredients 11

2 tablespoons vegetable oil
1 small onion, chopped (1/4 cup)
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 ounce unsweetened baking chocolate, grated
1 cup water
2 tablespoons cider vinegar
1 can (6 ounces) tomato paste
2 tablespoons sugar
3-pound rack fresh pork back ribs, cut lengthwise across bones in half

Steps:

  • Heat oil in 1-quart saucepan over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in red pepper, garlic and salt; reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted.
  • Pour water, vinegar and tomato paste into food processor or blender. Add onion mixture and sugar. Cover and process, or blend, until well blended.
  • Heat oven to 375°. Cut between pork back ribs to separate. Place in single layer in roasting pan. Pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake 45 to 55 minutes longer or until ribs are tender.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 75 mg

HOT AND SPICY RIBLETS



Hot and Spicy Riblets image

Enjoy these hot and spicy pork ribs cooked all day - a mouth-watering appetizer!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 6h35m

Yield 30

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 105, Carbohydrate 4 g, Cholesterol 25 mg, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 220 mg

SLOW-COOKER PLUM-GLAZED RIBLETS



Slow-Cooker Plum-Glazed Riblets image

Break from the usual with these mini pork ribs slathered, Asian-style, in a spicy plum glaze. Garnish with carrot and green onion curls-see how below.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h20m

Yield 20

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
1 1/2 lb pork boneless lean country-style ribs, cut crosswise into 1 1/2-inch pieces
1/4 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons rice vinegar
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon Asian five-spice powder
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon water
1 jar (12 oz) plum jam

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook riblets in oil 5 to 6 minutes, stirring occasionally, until lightly browned.
  • Place riblets in 2- to 3-quart slow cooker. In small bowl, mix broth, vinegar, garlic, salt, five-spice powder and pepper. Pour over riblets.
  • Cover and cook on Low heat setting 3 to 4 hours.
  • In small bowl, mix cornstarch and water; stir in jam. Drain riblets; return to cooker. Stir in jam mixture. Increase heat setting to High. Cover and cook 25 to 30 minutes or until sauce is hot and slightly thickened and riblets are well coated with sauce. Serve with skewers.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 20 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Riblet, Sodium 90 mg, Sugar 8 g, TransFat 0 g

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