Ancho Chile-Rubbed Baby Back Riblets - KitchenAid KSC700 Instructions

Ancho Chile-rubbed Baby Back Riblets

Rub
4 tsp (20 mL) ground
cumin
4 tsp (20 mL) ancho
chile powder
2 tsp (10 mL)
garlic pepper
seasoning
1 tbs (15 mL)
brown sugar
1 / tsp (7 mL) salt
1
2
/ tsp (3 mL) ground
3
4
red pepper
1 tsp (5 mL) vegetable
oil
Ribs
3 / -4 lbs (1.8 kg) pork or
3
4
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
/ cup (125 mL)
1
2
prepared chili sauce
/ cup (75 mL) beef
1
3
broth or water
/ cup (50 mL) dark
1
4
molasses
/ cup (50 mL) cider
1
4
vinegar
1 tsp (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" (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
4 / hours, or until ribs are tender. Skim fat from sauce, if
1
2
desired, and serve with ribs.
Yield: 12 servings (4 riblets per serving).
Per Serving: About 300 cal., 15 g protein, 11 g carb,
21 g total fat, 8 g saturated fat, 70 mg cholesterol,
760 mg sodium.
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
14
/ to 5 / hours.
1 1
2 2
/ to
1
2