Raspberry Chipotle BBQ Ribs Recipe
- 2-3 full racks baby back pork ribs (about 4 pounds)
- Slow Cooker
- Place wire rack in a 6-quart or larger multi-cooker. Add 1 cup water to bottom. Cut each rack of ribs into 3-4 rib sections. Sprinkle with Garlic Pepper Seasoning. Place ribs, meat-side up, in multi-cooker.
- Set multi-cooker to Pressure Cooker on HIGH for 30 minutes. When done, allow a 10 minute natural release, then continue with a quick release. Ribs should be very tender and almost falling off the bone. If not, continue pressure cooking 5-10 minutes.
- Prepare grill to medium heat. Brush ribs with Raspberry Peach Chipotle Sauce and place on grill. Grill, turning occasionally, until meat is lightly caramelized or desire doneness, basting with sauce occasionally, about 6-8 minutes.
Makes 6 servings.
Serve with Asian Garlic Grilled Potatoes.
Make Ahead & Freeze: Cut and season ribs. Alternatively, prepare through step 2; cool completely. Place ribs in a gallon freezer bag. Place Raspberry Peach Chipotle Sauce in a quart bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely and continue with step 2 or 3.
Slow Cooker Option: Place ribs in a 6-quart or larger slow cooker. Cook on LOW 8 hours or until very tender and almost falling off the bone. Continue with step 3.
Wine Pairing: Pinot Noir
Nutrition per Serving: Calories: 520 Total Fat: 33g Sat. Fat: 12g Cholest: 125mg Sodium: 280mg Carbs: 23g Fiber: 0g Sugar: 23g Protein: 35g