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- 2 medium onions, sliced and separated into rings
- 3 pounds country-style pork ribs
- 1 18 ounce jar seedless raspberry preserves
- 1 canned chipotle pepper in adobo sauce
- 1/3 cup apple cider or juice
- 2 tablespoons balsamic vinegar
1. 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.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 689,
- Fat, total (g) 15,
- chol. (mg) 121,
- sat. fat (g) 5,
- carb. (g) 97,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- pro. (g) 38,
- vit. C (mg) 15,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 211,
- Potassium (mg) 833,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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