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Apricot Chipotle Pork Ribs
Ingredients
- 3 pounds pork loin back ribs
- Salt
- Ground black pepper
- 1/2 cup bottled chili sauce
- 1/2 cup apricot preserves
- 2 tablespoons packed brown sugar
- 1 - 2 chipotle chile peppers in adobo sauce, chopped*
Directions
1. Preheat broiler. Cut ribs into 1- or 2-rib portions. Sprinkle lightly with salt and black pepper. Place ribs on the rack of an unheated broiler pan. Broil ribs 5 to 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to a 4- to 5-quart slow cooker.
2. In a small bowl stir together chili sauce, apricot preserves, brown sugar, and chile peppers. Pour over ribs in slow cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer ribs to a serving platter. Transfer sauce to a small bowl; skim fat from sauce. Pass sauce with ribs.
From the Test Kitchen*
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts
(Apricot Chipotle Pork Ribs)
- Servings Per Recipe 6,
- cal. (kcal) 314,
- Fat, total (g) 11,
- chol. (mg) 81,
- sat. fat (g) 4,
- carb. (g) 27,
- fiber (g) 2,
- pro. (g) 25,
- sodium (mg) 472,
- Percent Daily Values are based on a 2,000 calorie diet
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