KitchenAid KSC700 Ancho Chile-rubbed Baby Back Riblets, teaspoons 10 ml garlic pepper seasoning

Ancho Chile-rubbed Baby Back Riblets

ENGLISH

Rub

4teaspoons (20 ml) ground cumin

4teaspoons (20 ml) ancho chile powder

2teaspoons (10 ml) garlic pepper seasoning

1tablespoon (15 ml) brown sugar

11⁄2 teaspoons (7 ml) salt

3⁄4 teaspoon (3 ml) ground red pepper

1teaspoon (5 ml) vegetable oil

Ribs

33⁄4-4 pounds (1.8 kg) pork or beef loin back ribs (baby back ribs), cut across bones by butcher

3 cloves garlic, minced

1medium 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

1teaspoon (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 31⁄2 to

41⁄2 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 41⁄2 to 51⁄2 hours.

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