Lunch: Slow-Cooked Hot-and-Spicy Riblets

Sink your teeth into appetizer ribs glazed with a spicy and sweet smoked jalapeño chile sauce.

Ingredients

1 (3-lb.) rack pork back ribs, cut lengthwise in half across bones, cut into 1-rib pieces
3 garlic cloves, minced

Instructions

Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Place pork riblets in sprayed slow cooker. Sprinkle with garlic.
Cover; cook on low setting for 6 to 7 hours.
About 35 minutes before serving, in 2-cup measuring cup or small bowl, combine all sauce ingredients; mix well. Drain and discard juices from slow cooker. Pour or spoon sauce over riblets, stirring gently to coat evenly. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until riblets are glazed.

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