- 2 medium-size onions, chopped
- ¼ cup minced canned chipotle chiles in adobo sauce
- ½ cup orange marmalade
- ½ cup firmly packed light brown sugar
- ½ cup cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 4 pounds pork spareribs or baby back ribs, cut into serving pieces of 3 to 4 ribs, or country-style ribs
- Combine the onions, chipotles, marmalade, brown sugar, vinegar, soy sauce, olive oil, and cumin in a medium-size bowl and mix until smooth; brush over both sides of the ribs.
- Arrange the ribs in the slow cooker, pouring over any extra sauce. If you have a round cooker, stack the ribs with sauce in between the layers. Cover and cook on LOW until tender and the meat starts to separate from the bone, 8 to 10 hours. Serve immediately.