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)
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.
In a medium bowl combine chili sauce, onion, serrano pepper, tapioca, lemon peel, lemon juice, and hot pepper sauce. Pour sauce over ribs.
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.
Per Serving: cal. (kcal) 231, Fat, total (g) 17, chol. (mg) 57, sat. fat (g) 6, carb. (g) 7, fiber (g) 1, pro. (g) 12, Folate (µg) 8, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet