My favorite gift this Christmas was a slow-cooker. I was eager to break the seal on it so today I took it on its maiden voyage: pork ribs in a raspberry Chipotle sauce.
Honestly, these are the best ribs I've ever eaten in my life. My roommate Christine gave this glowing review: "I mean, I think you're a good cook and everything, but this shit is gourmet."
She gave me further RIBSPECT with her suggestion for the City of Chicago pay me to set up a booth in Millennium Park next summer.
I'd like to take full credit for it, but I just followed a recipe. Essentially you blend a can of chipotle peppers in adodo sauce with an entire 18 oz jar of raspberry jam. It took me 10-15 minutes to prepare and then cooked on high for 4.5 hours.
My only tip is to baste the meat every half an hour with the juice/sauce it's simmering in. I kept it moist throughout and it turned out incredibly juicy.
The recipe is available here.
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