Slow Cooker Raspberry Chipotle Baby Back Ribs
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.
- Prep time
- 15 min
- Cook time
- 8 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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.