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ENGLISH
Rub
4 teaspoons (20 ml)
ground cumin
4 teaspoons (20 ml)
ancho chile powder
2 teaspoons (10 ml)
garlic pepper
seasoning
1 tablespoon (15 ml)
brown sugar
1
1
⁄2 teaspoons (7 ml) salt
3
⁄4 teaspoon (3 ml)
ground red pepper
1 teaspoon (5 ml)
vegetable oil
Ribs
3
3
⁄4-4 pounds (1.8 kg) pork
or beef loin back
ribs (baby back ribs),
cut across bones by
butcher
3 cloves garlic, minced
1 medium onion, cut
into halves and thinly
sliced
Sauce
1
⁄2 cup (125 ml)
prepared chili sauce
1
⁄3 cup (75 ml) beef
broth or water
1
⁄4 cup (50 ml) dark
molasses
1
⁄4 cup (50 ml) cider
vinegar
1 teaspoon (5 ml)
liquid smoke flavor, if
desired
In small bowl, combine all ingredients used in the rub,
except oil. Stir in oil until well mixed. Rub evenly over
ribs. Place on broiler pan. Broil 4 to 6 inches (10 to 15
cm) from heat, 3 to 5 minutes per side, or until browned
but not blackened. Cut into individual rib pieces.
Place ribs, garlic, and onion in Slow Cooker ceramic pot.
In small bowl, blend all sauce ingredients. Pour evenly
over ribs; stir to coat. Cover and cook at AUTO 3
1
⁄2 to
4
1
⁄2 hours, or until ribs are tender. Skim fat from sauce, if
desired, and serve with ribs.
Yield: 12 servings (4 riblets per serving).
Per Serving: About 300 cal, 15 g pro, 11 g carb, 21 g
total fat, 8 g sat fat, 70 mg chol, 760 mg sod.
Tip: Appetizer recipe may be doubled, if desired. For
4 main-dish servings, do not cut ribs across the bone.
Divide ribs into 4 portions instead of individual ribs.
Cover and cook at AUTO 4
1
⁄2 to 5
1
⁄2 hours.
Ancho Chile-rubbed Baby Back Riblets