Pork Ribs Flavored with Chiles and Beer

Ingredients:


1 12 oz. bottle of beer of your choosing (we use Negro Modelo)
1/8 c. firmly packed light brown sugar
1 tsp. dry mustard (the powdered kind you find in the spice aisle)
1 tsp. garlic powder
2 c. bbq sauce of your choosing (we use Rufus Teague Touch O Heat)
1/4 c. rice vinegar
1/4 c. honey
1/4 c. yellow mustard (we buy the cheap stuff)
1/2 orange, cut into 1/4 inch rounds (we take the rind off first)
1/2 white onion, chopped
2 pickled jalapenos, cut into 1/4 inch thick rings (you can get these in a can or a jar)
1 can chipotle chiles in adobo sauce, drained and chopped (these are at King Soopers in Denver)
3 lbs. pork ribs (you want about 1/2 a rack per person, or a full rack if its a big guy who eats a lot)
Sea salt and ground black pepper

NOTE: you need a slow cooker for this recipe

Instructions:


1.  Mix beer, brown sugar, dry mustard and garlic powder in a bowl.

2.  Add bbq sauce, vinegar, yellow mustard and honey and stir until smooth.

3.  Put the orangle, onion, jalapenos and chipotle ppers at the bottom of the slow cooker.

4.  Season the ribs with salt and pepper and put them in the slow cooker.

5.  Pour the sauce on top.  If your ribs do not fit on one layer, then alternate layers (first the ribs, then pour some sauce, then more ribs, then sauce, etc).

6.  Cover and cook on low for 9 hours or more.

7.  Take the ribs out and serve on platter.  You may want to skim the fat off the top of the sauce if you are going to serve it separately, but that hasn't been necessary for us.

Adapted from: Not Your Mother's Slow Cooker Cookbook