Recipe courtesy of Food Network Kitchen
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Slow-Cooker Chipotle Ribs
Total:
7 hr 55 min
Prep:
20 min
Inactive:
7 hr 30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
7 hr 55 min
Prep:
20 min
Inactive:
7 hr 30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

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.

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

Photograph by Ryan Dausch

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