Honey Chipotle Slow Cooker Ribs

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients:

Ribs Rub:
1 teaspoon kosher salt
1/2 teaspoon+ black pepper
1/2 teaspoon cayenne pepper
1 teaspoon+ garlic powder
1 teaspoon+ ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
1500g+ (about 3-4 pounds worth) baby back ribs
1 whole onion sliced

Honey Chipotle Barbeque Sauce:
1/2 cup-2/3 cup ketchup (preferably Heinz)
1 tablespoon soy sauce
1.5 tablespoon orange juice
3 tablespoons honey
1 teaspoon kosher salt
1 1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar
1/2 teaspoon garlic powder
5-6 whole chipotle peppers

Instructions:

Yield: 2-3 servings

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, cumin, and cinnamon. Place chopped ribs in a bowl and drizzle with olive oil. Sprinkle and rub mixture all over ribs. Transfer to preheated baking sheet. Place in oven and cook for 14 minutes. Turn and cook for 14 minutes more.

Place the sliced onion on the bottom of the slow cooker. While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.

Transfer ribs to the slow cooker. Pour BBQ sauce over the top. Cover and cook for 4-6 hours on low. Serve!

Adapted from a recipe at munchcraft.anjosblogzine.com