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Slow-Cooker Chipotle Ribs

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  • Level: Easy
  • Total: 7 hr 55 min
  • Prep: 20 min
  • Inactive: 7 hr 30 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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1 3- to 4-pound rack pork spare ribs, halved

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

2 tablespoons packed dark brown sugar

1 tablespoon chipotle chile powder

1 tablespoon ground cumin

1 tablespoon dried oregano

3/4 cup chipotle barbecue sauce

1/4 cup agave nectar

Fresh cilantro, lime wedges and cornbread, for serving


  1. 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.
  2. 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.
  3. Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce.