• 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.
Nutrition information
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 (g) 8, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet
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