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Hot and Spicy Riblets
Riblets: 1 rack pork back ribs, cut lengthwise in half across bones, cut into 1 rib pieces (about 3 lbs.) 3 garlic cloves, minced Sauce: 1 cup ketchup 1/4 cup firmly packed brown sugar 1/4 cup chopped chiptole chiles in adobo sauce (from a 7 or 11 oz. can) 1 T. cider vinegar 1 T. Worcestershire sauce 1 t. salt
Spray 3 1/2 or 4 quart slow cooker with nonstick spray. Place pork riblets in sprayed slow cooker. Sprinkle with garlic. Cover; cook on low setting for 6 to 7 hours. About 35 minutes before serving, in 2 cups measuring cup or small bowl, combine all sauce ingredients. Mix well. Drain and discard juices from slow cooker. Pour or spoon sauce over riblets, stirring gently to coat evenly. Increase heat setting to high; cover and cook 25 to 30 minutes or until riblets are glazed. Makes 8 servings Source:Unknown