Ingredients

• 1 3- to 4-pound rack pork spare ribs, halved
• Kosher salt and freshly ground pepper
• 1 tablespoon vegetable oil
• 2 tablespoons packed dark brown sugar
• 1 tablespoon chipotle chile powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 3/4 cup chipotle barbecue sauce
• 1/4 cup agave nectar
• Fresh cilantro, lime wedges and cornbread, for serving

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Instructions

1. Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, chile powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7 1/2 hours.
2. Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes.
3. Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce.
4. Photograph by Ryan Dausch