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Slow-Cooker Grilled Spicy Chili-Glazed Riblets
Slow-Cooker Grilled Spicy Chili-Glazed Riblets
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Prep Time:
25 minutes
Total Time:
7 hours 25 minutes
Tender riblets with sweet-and-spicy glaze, made effortlessly in your slow cooker.
Ingredients:
  • 3 lb pork baby back ribs (ask butcher to cut ribs in half horizontally)
  • 1 tablespoon garlic-pepper blend
  • 1/3 cup maple-flavored syrup
  • 1/4 cup Dijon mustard
  • 3 tablespoons hot chili paste
  • 3 tablespoons molasses
  • 1 tablespoon cider vinegar
Instructions:
  • Prepare your 3- to 4-quart slow cooker by spraying it with cooking spray. Cut the ribs between the bones to separate them into individual pieces. Put the riblets in the slow cooker and evenly coat them by sprinkling garlic-pepper blend over the top and stirring.
  • Cover and simmer on Low heat for 7 to 8 hours.
  • Combine all the remaining ingredients in a large bowl. Use a slotted spoon to transfer the riblets from the slow cooker to the maple syrup mixture. Toss the riblets to ensure they are evenly coated.
  • Preheat gas or charcoal grill. Grease a grill basket (grill "wok") and add riblets. Place basket on grill over medium heat, cover, and cook for 10 to 12 minutes. Stir the ribs or shake the basket after 5 minutes until they are well glazed.

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