flamin' cajun riblets


3   pounds pork loin back ribs
1   tablespoon Cajun seasoning
1   cup bottled chili sauce
1   medium onion, finely chopped
1   serrano pepper, seeded and finely chopped (see tip, page 28)
2   tablespoons quick-cooking tapioca, crushed
1   teaspoon finely shredded lemon peel
1   tablespoon lemon juice
1 - 2   teaspoons bottled hot pepper sauce 
Snipped fresh parsley (optional)


1. Sprinkle ribs with Cajun seasoning; rub in with your fingers. Cut ribs into single rib portions. Place ribs in a 3 1/2- to 4-quart slow cooker.
2. In a medium bowl combine chili sauce, onion, serrano pepper, tapioca, lemon peel, lemon juice, and hot pepper sauce. Pour sauce over ribs.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low heat setting for up to 2 hours. (Remove any bones without meat.) If desired, sprinkle with parsley.

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