Slow Cooker Raspberry Chipotle Baby Back Ribs

Name: Slow Cooker Raspberry Chipotle Baby Back Ribs
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 people
Ingredients: 2 tablespoons olive oil; 1 large sweet onion; 2 cloves minced garlic; 2 cups raspberries; 1/2 cup fresh basil leaves; 3 chipotle chiles in adobo sauce; 1 cup ketchup; 2/3 cup brown sugar; 2 tablespoons Worcestershire sauce; 2 teaspoons ground mustard; 1/2 teaspoon black pepper; 2 racks baby back ribs

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
4 people
Calories
655 kcal
Course
Main Course
Cuisine
American

Slow Cooker Raspberry Chipotle Baby Back Ribs

Brielle Calderon

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Indulge in the succulent harmony of sweet and spicy with our Slow Cooker Raspberry-Chipotle Baby Back Ribs. This dish, simmered to perfection over hours, melds the bold smokiness of chipotle with the unexpected twist of tart raspberries, offering a tantalizingly tender rib experience that effortlessly falls off the bone.

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Ingredients

Servings

2 tablespoons olive oil
1 large sweet onion diced
2 cloves minced garlic
2 cups raspberries
1/2 cup fresh basil leaves loosely packed
3 chipotle chiles in adobo sauce
1 cup ketchup
2/3 cup brown sugar tightly packed
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon black pepper
2 racks baby back ribs

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Instructions

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.
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.
Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
Cover and cook on low 8 hours.
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.

Nutrition Information

Show Details

Calories 655kcal (33%) Carbohydrates 69g (23%) Protein 30g (60%) Fat 31g (48%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 15g Trans Fat 0.2g Cholesterol 98mg (33%) Sodium 984mg (41%) Potassium 872mg (25%) Fiber 5g (20%) Sugar 56g (112%) Vitamin A 718IU (14%) Vitamin C 25mg (28%) Calcium 138mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 655 kcal

% Daily Value*

Calories	655kcal	33%
Carbohydrates	69g	23%
Protein	30g	60%
Fat	31g	48%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	15g	75%
Trans Fat	0.2g	10%
Cholesterol	98mg	33%
Sodium	984mg	41%
Potassium	872mg	19%
Fiber	5g	20%
Sugar	56g	112%
Vitamin A	718IU	14%
Vitamin C	25mg	28%
Calcium	138mg	14%
Iron	3mg	17%