Pork ribs in raspberry chipotle sauce
·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
How to Make Pork ribs in raspberry chipotle sauce
- 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.