Chipolte Pork Ribs

• 3 pounds pork loin back ribs
• Salt
• Ground black pepper
• 1/2 cup bottled chili sauce
• 1/2 cup apricot preserves
• 2 tablespoons packed brown sugar
• 1 chipotle chile peppers in adobo sauce, chopped*

1. Preheat broiler. Cut ribs into 1- or 2-rib portions. Sprinkle lightly with salt and black pepper. Place ribs on the rack of an unheated broiler pan. Broil ribs 5 to 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to a 4- to 5-quart slow cooker.
2. In a small bowl stir together chili sauce, apricot preserves, brown sugar, and chile peppers. Pour over ribs in slow cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer ribs to a serving platter. Transfer sauce to a small bowl; skim fat from sauce. Pass sauce with ribs.

pork loin back ribs, salt, ground black pepper, chili sauce, apricot preserves, brown sugar, chile peppers

Taken from www.epicurious.com/recipes/member/views/chipolte-pork-ribs-53061221 (may not work)