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Ingredients:
- 2 racks baby back ribs, cut into 2 to 3 rib portions
- Salt and pepper
- 1 1/2 cups ketchup
- 1/3 cup honey
- 1/4 cup chopped onion
- 1 1/2 tablespoons Tabasco Chipotle Sauce, or to taste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 tablespoon prepared mustard
- 2 tablespoons cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation:
Heat oven to 375°.Line a large baking sheet (with sides) with heavy duty foil. Place rib sections, rib sides down, on the baking sheet. Bake for 1 hour.
Combine remaining ingredients in a food processor or blender; process until smooth.
Transfer ribs to the slow cooker; cover with onions and pour the chipotle barbecue sauce over all. Cook on LOW for 8 to 10 hours, or HIGH for about 4 to 5 hours.
Serves 4.
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