Pork ribs in raspberry chipotle sauce

Lynnda Cloutier


This is a very unusual and easy dish, cooked in the slow cooker.Source unknown

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two medium onions, sliced and separated into rings
3 pounds country style pork ribs
one jar seedless raspberry preserves, 18 ounces
1/3 cup apple cider or apple juice
2 tablespoons balsamic vinegar
one canned chipotle chile pepper in adobo sauce
fresh raspberries, optional
snipped fresh rosemary, optional

Directions Step-By-Step

place onions in a 4 to 5 quart slow cooker. Trim fat from ribs. Place ribs on top of onions. In a blender mix preserves, Apple cider, vinegar, and chipotle pepper. Cover and blend until smooth. Remove 1 1/4 cups of the raspberry mixture for sauce. Cover and chill until needed. Pour remaining raspberry mixture over ribs.
Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Before serving, for sauce, in medium pan heat the reserved raspberry mixture over medium heat until boiling. Reduce heat. Simmer for five minutes.
Using tongs, transfer ribs and onions to a serving dish. Discard cooking liquid. Spoon some of the sauce over ribs and onions. If desired, garnish with raspberries and Rosemary. Pass the remaining sauce. Serves 4 to 6.

About this Recipe

Course/Dish: Pork, Ribs