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Slow Cooker Spicy Baby Back Ribs

These baby back ribs can be made hotter with a little more cayenne or another serrano pepper. Or, substitute a chipotle pepper in adobo for the serrano for a smokier flavor.

Prep Time: 12 minutes
Cook Time: 8 hours
Total Time: 8 hours 12 minutes

Ingredients:

• 2 to 3 racks baby back ribs, about 4 pounds
• 1 medium onion, sliced
• salt and pepper
• 1 1/4 cups ketchup
• 1/3 cup chopped onion
• 1/3 cup packed brown sugar
• 1/2 teaspoon cayenne pepper
• 1 serrano pepper, seeds removed, coarsely chopped
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 tablespoon prepared mustard, bold and spicy or a Dijon blend
• 2 tablespoons cider vinegar
• 1 clove garlic, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Preheat oven to 375°.

Cut ribs in serving size portions and arrange in a foil-lined roasting pan; sprinkle with salt and pepper and top with sliced onions. Roast for 1 hour.

Meanwhile, combine the remaining ingredients in a blender; process until the mixture is smooth. Put the ribs and onions in the slow cooker; top with the sauce.

Cover and cook on LOW for 7 to 8 hours, until very tender. Serves 4.