Raspberries are one of my favorite summer treats. My bushes are full! Combine raspberries with baby back ribs and you’ve got yourself a killer summer meal. A homemade raspberry-chipotle sauce is brushed on meaty, tender baby back ribs. It’s all cooked up in the slow cooker so it couldn’t be easier. I’ve written about the secret to crockpot ribs before, and include my secret in this recipe. Seriously, these ribs will fall off the stinkin bone which will allow you to shove them in your gluttonous face even faster. You’re welcome. It’s time to enjoy yourself a little before all this summer goodness goes away!
Prep Time: 15 minutes
Slow Cooker Time: 8 hours, low
Yield: Serves about 4
Ingredients
2 tablespoons olive oil
1 large sweet onion, diced
2 cloves garlic, crushed
2 cups raspberries
1/2 cup fresh basil leaves, loosely packed
3 chipotle chiles in adobo sauce
1 cup ketchup
2/3 cup brown sugar, tightly packed
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon black pepper
2 racks pork loin baby back ribs
Instructions
1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
4. Cover and cook on low 8 hours.
5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
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Hallie says
A quick update on the Roasted Raspberry Chipotle Sauce: I buy it at Costco. 40 oz bottle by Fischer & Wieser. Just leave it in the fridge for months–and use it to season everything from cottage cheese to ribs. They also make a mango sauce I haven’t tried. Go for it! I combined this with BBQ sauce and brushed on each layer; saved a little for the top. Now I have to wait the 8-10 hours for this wonder to cook! Enjoy!
Johanna says
I cooked these to exact instructions on low, still had 13/4 hours to cook, my ribs were over cooked. Fall off the bone but bones fell off lol. Sauce declicious. I will make again but I’ll check after 4 hrs cooking time & go from there
Naylajeanne says
Sweet Baby Rays used to offer a Raspberry Chipotle BBQ sauce it was my absolute favorite!! Why when I find a product I truly enjoy then it is discontinued?!?😢
Karrie Trott says
Thanks for the inspiration! I just made my own tweaked version with a bunch of frozen wildberries that i had plus some strawberry fig balsamic reduction and OMG the house smelks amazing with the ribs in the Slow cooker smothered in that bbq sauce! Yum yum yum.
Jen says
Hi!
Is it possible to add the sauce and ribs together and freeze for future use? Can i cook in slow cooker from frozen? New to making ribs!!
Thanks so much!
Georgia says
Could you use a pork tenderlion instead of ribs?
Rachel Farnsworth says
I’m sure it’s worth a try!
Christine says
I made these with beef ribs overnight. They came out amazingly. Unfortunately most of them didn’t last to get into the oven. The marinade was very time consuming and I used my immersion blender to make it smooth. I put most of the marinade in the slow cooker pot and then let it sit in the refrigerator for a few hours before putting it in the slow cooker. I think I’m going to reuse the rest of the marinade for something else.
Xtina says
Hi I’m going to double the recipe and slow cook in the oven. What temp and cooking time would u suggest, thanks.
Rachel Farnsworth says
250 degrees for 3 hours should get you close.
Georgia says
Tried it and it turned out wonderful as pulled pork! Added juice from one lemon, 1 can fire roasted tomato, fresh ginger and fresh turmeric
Sarah says
Hi I seasoned I used a dry rub
Peper
Salt
Brown sugar
Garlic powder
Onion powder
Paprika
Can I still use this sauce or will it be too much
Rachel Farnsworth says
Yes, you can still use the sauce.
Athena B says
I’d use the dry rub without the sugar if you’re going to add the sauce also!
Allison says
Hi, your recipe calls for 2 racks of baby back ribs to feed 4. I need to feed 7. Can I double the racks I put in the slow cooker and keep the same cooking time or will it mess it up? I was thinking of cutting the racks in half and inserting like tiles into the cooker. The recipe sounds wonderful – just wondering if can’t make happen for my number of guests. Best regards, Allison
Rachel Farnsworth says
It depends on how big your slow cooker is. It’s difficult to fit 4 racks into a slow cooker.
Stephanie says
Do you cut the ribs before or after you cook them?
Rachel Farnsworth says
After.
Yvonne Finnegan says
Love your recipe. For those who can’t have sugar, I don’t use brown sugar, and it’s just as good. Just one silly detail, I think you mean “gluttonous face,” not “glutenous face.” : )
Rachel Farnsworth says
Hahaha, good catch! I wish I had an editor….
Debbie says
hello, other people have said to cook the ribs first than drain and add sauce and cook the last hour so it isn’t runny? is this true?
stayathomechefblog@gmail.com says
I do not drain the ribs. I do reserve some of the sauce to brush on top before serving.
Anonymous says
Could you make the sauce the night before and use in the morning or is it better to make right before putting ribs in the crock pot?
Rachel Farnsworth says
Yes, you can totally make it the night before.
Matt @ Plating Pixels says
What, what and what?! You had me at Slow Cooker Raspberry-Chipotle Baby Back Ribs