Pork Ribs in Raspberry Chipotle Sauce
medium onions, sliced and separated into rings
pounds country-style pork ribs
18 ounce jar seedless raspberry preserves
canned chipotle pepper in adobo sauce
cup apple cider or juice
tablespoons balsamic vinegar
- Place onions in a 4- to 5-quart slow cooker. Place ribs on top of onions. In a blender, combine preserves, chipotle pepper, apple cider, and vinegar. Cover and blend until smooth. Reserve 1-1/4 cups raspberry mixture for sauce; cover and chill until needed. Pour remaining raspberry mixture over ribs in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- For sauce, in a medium saucepan, bring reserved raspberry mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Using tongs, transfer ribs and sliced onions to a serving dish; discard cooking liquid. Spoon some of the sauce over ribs and onions. Pass remaining sauce. Makes 4 to 6 servings.
Nutrition Facts(Pork Ribs in Raspberry Chipotle Sauce)
- Per serving:
- 689 kcal cal.,
- 15 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 121 mg chol.,
- 211 mg sodium,
- 97 g carb.,
- 2 g fiber,
- 38 g pro.
- Percent Daily Values are based on a 2,000 calorie diet