This slow cooker recipe is a combination of both sweet and spicy. The brown sugar caramelizes while the chili powder packs a bunch of spice. This recipe is perfect for a chilly winter’s night.

Step 1

Pour the flour, garlic powder, and pepper onto a plate. Coat the ribs in the flour mixture. Heat the olive oil in a fry pan over medium-high heat and brown the ribs in the oil. Flip them after a minute or two and brown the other side. Remove the ribs from the fry pan and place them in the slow cooker.

Step 2

Pour the chicken broth into the fry pan and cook rapidly for 1 minute loosening all the leftovers and pour the liquid into the slow cooker.  

Step 3

Peal and crush the garlic cloves and place directly into the crock pot. Add the diced onions, fingerling potatoes, brown sugar and the chili powder. Stir it up.

Step 4

Cook for 4 to 6 hours. You might need to thicken the sauce in the end so add 2 tablespoons flour and mix well in the slow cooker. Polenta, quinoa, farro or rice complement this meal nicely.