To make the ribs easier to eat, ask your butcher to cut them in half crosswise (across the bones).
Preparation time: 20 minutes
Cooking time: 5 to 6 hours (LOW) or 2-1/2 to 3 hours (HIGH)
- 3 pounds pork loin back ribs
- 1 tablespoon Cajun seasoning
- 1 cup bottled chili sauce
- 1/2 cup finely chopped onion (1 medium)
- 1 fresh serrano chile pepper, seeded and finely chopped*
- 2 tablespoons quick-cooking tapioca, crushed
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 to 2 teaspoons bottled hot pepper sauce
- Snipped fresh parsley (optional)
Sprinkle the pork loin with Cajun seasoning, rubbing with your fingers. Cut the pork loin into single rib portions and place the meat in a 3-1/2 to 4-quart slow cooker.
In a medium bowl, combine the chili sauce, onion, serrano pepper, tapioca, lemon peel, lemon juice, and hot pepper sauce. Pour the sauce over the meat in the slow cooker.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2-1/2 to 3 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours.
To serve, remove any bones without meat. If desired, sprinkle with parsley.
Makes 12 appetizer servings.
Fat: 17 g
Cholesterol: 57 mg
Sodium: 369 mg
Carbohydrate: 7 g
Fiber: 1 g
Protein: 12 g
* TIP: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.