Chipotle BabyBack Ribs
- Preheat broiler. Cut ribs into two-rib portions. Place ribs on the unheated rack of a broiler pan. Broil 6 inches from the heat about 10 minutes or until brown, turning once*. Transfer ribs to a 4- to 5-quart slow cooker.
- In a medium bowl combine tomato sauce, barbecue sauce, and chipotle chiles. Pour over ribs in cooker.
- 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, reserving cooking liquid. Cover ribs to keep warm. Skim the fat from the cooking liquid.
- If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and water. Stir into liquid in cooker. Cover and cook about 15 minutes more or until thickened. Serve ribs with sauce. If desired, serve ribs over shredded cabbage with carrot (coleslaw mix) and/or thinly sliced jalapeno peppers.
From the Test Kitchen
Broiling will make the ribs less fatty. But you may omit this step, if desired.
Nutrition Facts (Chipotle BabyBack Ribs)
- Per serving:
- 286 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 91 mg chol. ,
- 526 mg sodium ,
- 10 g carb. ,
- 1 g fiber ,
- 5 g sugar ,
- 40 g pro.
sandranov 56 Days Ago
The first time I followed the recipe to the letter. It turned out to spicy, but the meat was falling off the bone, yum. I made them for dinner today again, but only put half a can of the chipotle chiles in adobo sauce, and it turned out perfect! Just the right amount of spice for my kids.