These succulent baby back ribs are cooked to perfection in the crock pot. A mixture of honey, ketchup, Worcestershire sauce, and Tabasco Chipotle sauce flavors the ribs perfectly.
The ribs are baked for about an hour to render some of the fat, and then they're transferred to the slow cooker to cook with the homemade honey chipotle barbecue sauce and sliced onions.
Serve these crockpot ribs with potato salad, baked beans, and corn on the cob for a delicious indoor barbecue you can enjoy any time of the year.
- 2 racks baby back ribs, cut into 2 to 3 rib portions
- Salt and pepper
- 1 cup chopped onions, divided
- 1 1/2 cups ketchup
- 1/3 cup honey
- 1 1/2 tablespoons Tabasco Chipotle Sauce, or to taste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 tablespoon prepared mustard
- 2 tablespoons cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat oven to 375 F.
- Line a large rimmed baking sheet with heavy-duty foil. Place rib sections, rib sides down, on the baking sheet. Bake for 1 hour.
- In a food processor, combine 1/4 cup of the chopped onions, the ketchup, honey, chipotle sauce, Worcestershire sauce, chili powder, mustard, vinegar, garlic powder, salt, and pepper. Process until the mixture is smooth.
- Transfer ribs to the slow cooker; cover with the remaining 3/4 cup of onions and pour the chipotle barbecue sauce over all.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for about 3 to 4 hours, or until the ribs are very tender.
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|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||8 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||2 g|