Introduction
Indulge in the succulent harmony of sweet and spicy with these Slow Cooker Raspberry-Chipotle Baby Back Ribs. The rich smokiness of chipotle pairs beautifully with tart raspberry jam, creating a sticky, bold glaze that clings to the ribs while they simmer for hours. The result? Fall-off-the-bone tender ribs with a sweet heat that builds with each bite. Whether it’s a weekend feast, game day gathering, or an easy midweek indulgence, this dish is your new slow cooker favorite.
Why I Love This Recipe
- Bold flavor fusion of fruity sweetness and smoky heat
- Effortless slow cooker method—set it and forget it
- Versatile enough for weeknight dinners or entertaining guests
- Option to finish under the broiler for a sticky, caramelized finish
Ingredients
- 2 racks baby back ribs (about 2 lbs)
- ½ cup raspberry jam
- ¼ cup chipotle peppers in adobo sauce, minced
- ¼ cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Ingredient Notes & Swaps
- Raspberry Jam: Seedless is ideal for a smooth glaze, but use what you have.
- Chipotle in Adobo: Adjust the quantity for more or less heat.
- Ketchup Base: You can swap in tomato paste for a richer, tangier base—just adjust sweetness.
- Ribs: Pork spare ribs or boneless ribs also work, but adjust cooking time slightly.
Instructions
1. Prep the Ribs
- Remove the silver skin membrane from the back of the ribs for maximum tenderness.
- Cut racks into halves or thirds so they fit easily in your slow cooker.
2. Make the Sauce
- In a small bowl, mix together raspberry jam, minced chipotle peppers, ketchup, vinegar, brown sugar, garlic powder, onion powder, salt, and pepper until well combined.
3. Coat the Ribs
- Rub the sauce all over the ribs, making sure each piece is fully coated.
4. Slow Cook
- Arrange ribs in the slow cooker standing up or curled along the edges.
- Pour any remaining sauce on top.
- Cover and cook on low for 6–8 hours, or until the ribs are fork-tender.
5. Optional Broil
- For a caramelized finish, transfer cooked ribs to a foil-lined baking sheet.
- Broil on high for 5–7 minutes until edges begin to crisp and glaze bubbles.
6. Serve
- Spoon extra sauce from the slow cooker over the ribs before serving.
Tips for Success
- Remove the silver skin from the ribs—it helps the sauce soak in and the meat tenderize fully.
- Adjust spice by adding more or less chipotle to taste.
- Don’t skip the broil if you want that sticky, rib shack texture on top.
- Use a slow cooker liner for easier cleanup if desired.
Serving Suggestions & Pairings
- Serve with cornbread, coleslaw, or roasted corn on the cob.
- Great with baked beans, garlic mashed potatoes, or a side of macaroni salad.
- Pair with a cold lager or smoky bourbon cocktail for balance.
Storage & Leftovers
- Store leftover ribs in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F wrapped in foil with a splash of sauce to retain moisture.
- Freeze cooked ribs (without broiling) for up to 2 months. Thaw and broil before serving.
More Recipes You’ll Love
For more bold, satisfying slow-cooked and crowd-friendly recipes, don’t miss:
- This Crockpot Nacho Dip Is the Reason I Never Have Leftovers
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
Final Thoughts
These Slow Cooker Raspberry-Chipotle Baby Back Ribs are the definition of sweet heat comfort food. With minimal prep and maximum flavor, they’re perfect for busy days, lazy weekends, or impressing your dinner guests with something unforgettable. The blend of raspberry and chipotle offers just the right kick—tangy, smoky, and finger-licking good.
Tried them? Let us know how they turned out and follow for more slow cooker recipes with serious flavor.
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