Slow Cooker Raspberry Chipotle Baby Back Ribs Recipes

Steps:

• Season ribs with salt and pepper.
• Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
• Cook on High for 4 hours (or Low for 8 hours).
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
• Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

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.

Steps:

• For the dry rub: Place the salt, smoked and sweet paprika, onion powder, garlic powder, cumin, black pepper and cayenne (if using) in a small bowl and mix with a fork until well blended.
• Sprinkle the ribs with the vinegar and rub into the flesh. Rub the dry rub mixture all over the ribs. (This may be done the night before for extra flavor, and placed in the refrigerator.)
• Spray the insert of a large (at least 6 quarts) slow cooker with nonstick spray. Place the ribs in the insert, cutting the racks in half if needed to fit. Pour the beer on the bottom of the insert. Cover and cook on low until the meat is tender but still intact (about 9 hours).
• When the ribs are almost cooked, prepare a grill for high heat.
• Remove the cooked ribs from the slow cooker, blot any excessive (dripping) moisture and place them on the hot grill. Cook until a nice char is formed, 10 to 15 minutes, coating them with BBQ sauce (if using) as they cook.

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.