Best Slow Cooker Grilled Spicy Chili Glazed Riblets Recipes

SOUTHWEST RIBLETS

Steps:

• Heat oil in 1-quart saucepan over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in red pepper, garlic and salt; reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted.
• Pour water, vinegar and tomato paste into food processor or blender. Add onion mixture and sugar. Cover and process, or blend, until well blended.
• Heat oven to 375°. Cut between pork back ribs to separate. Place in single layer in roasting pan. Pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake 45 to 55 minutes longer or until ribs are tender.

PORK RIBLETS WITH HONEY-PEPPER GLAZE

Steps:

• Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Place rack of ribs in single layer in sprayed foil-lined pan.
• In small bowl, combine chili powder, celery salt and mustard; mix well. Sprinkle one side of ribs with half of spice mixture; turn and sprinkle other side with remaining spice mixture. Let stand at room temperature for 15 to 30 minutes.
• Heat oven to 300°F. Bake ribs at 300°F. for 1 hour. Meanwhile, in small saucepan, combine all glaze ingredients; mix well. Bring to a boil over medium heat, stirring occasionally.
• Remove ribs from oven; cool about 10 minutes. Increase oven temperature to 350°F. Cut ribs into individual riblets; return to baking pan in single layer. Brush one side of riblets with glaze.
• Return to oven; bake at 350°F. for 15 minutes. Turn riblets; brush other side with glaze. Bake an additional 15 minutes. Discard any remaining glaze. Serve warm.

SLOW-COOKER CHIPOTLE RIBS

Steps:

• 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.

SPICY SLOW-COOKED CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
• Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
• Garnish each serving with Cheddar cheese.

HOT AND SPICY RIBLETS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place riblets in cooker. Sprinkle with garlic.
• Cover and cook on low heat setting 6 to 7 hours or until ribs are tender.
• About 35 minutes before serving, mix remaining ingredients in 2-cup glass measuring cup or small bowl. Drain and discard juices from 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.
• Turn to low heat setting to serve. Riblets will hold on low heat setting up to 2 hours.

SLOW-COOKER PLUM-GLAZED RIBLETS

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook riblets in oil 5 to 6 minutes, stirring occasionally, until lightly browned.
• Place riblets in 2- to 3-quart slow cooker. In small bowl, mix broth, vinegar, garlic, salt, five-spice powder and pepper. Pour over riblets.
• Cover and cook on Low heat setting 3 to 4 hours.
• In small bowl, mix cornstarch and water; stir in jam. Drain riblets; return to cooker. Stir in jam mixture. Increase heat setting to High. Cover and cook 25 to 30 minutes or until sauce is hot and slightly thickened and riblets are well coated with sauce. Serve with skewers.

SWEET AND SPICY COCKTAIL RIBLETS

Steps:

• Cut between bones of ribs into pieces. Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. Place ribs in slow cooker. Mix remaining ingredients; pour over ribs.
• Cover and cook on low heat setting 6 to 8 hours or until ribs are tender. Skim fat if necessary.