Orange Chipotle Boneless Ribs

This is a meal that we have made often. You could certainly use regular rack ribs or the boneless. We prefer boneless. We're not big eat-meat-off-the-bone people around here.

Cooking these gives the ribs the most wonderful flavor. It's a little zippy but not too much. Just the right amount of heat.

This is my submission to Crock Pot Wednesdays at Dining with Debbie.

Orange Chipotle Boneless Ribs

Adapted from A Year in Slow Cooking

2 pounds beef or pork country style boneless (I used pork)
1/2 cup ketchup
1/4 cup orange marmalade, low sugar
1/4 cup apple cider vinegar
2 T soy sauce
3 T splenda
1 tsp. molasses
2 t chipotle chili powder
1/4 t cumin
1/4 t ground ginger
4 cloves smashed and chopped garlic

In a mixing bowl, mix all of the ingredients for the sauce.
Put the ribs into your crockpot.

Pour your sauce over the top.

Close and cook on low for 8-9 hours, or on high for 5-6. The meat is done when it has reached the desired tenderness and is no longer pink.

The rib I ate was 5 oz. cooked, much of the juice and sauce was left in the crock pot. I estimate it to be about 400 calories. That is hopefully a high estimate.

1 Orange Chipotle Rib + Zucchini Potato Bake = 595 calorie dinner


Calories calculated by Calorieking.com. Some numbers are rounded and approximate.