Canadian Living - - COOK & EAT | QUICK & EASY -

MAKES 12 SERV­INGS TO­TAL TIME 8½ HOURS 2.5 kg pork back ribs ¼ cup Ca­jun sea­son­ing 2 cups ketchup ½ cup red wine vine­gar 2 tbsp gran­u­lated sugar 2 tbsp Worces­ter­shire sauce ¼ cup corn­starch ¼ cup wa­ter 3 green onions, thinly sliced ⅓ cup chopped fresh cilantro half jalapeño pep­per, seeded and minced, or 5 slices pick­led jalapeño pep­per Re­move mem­brane from un­der­side of ribs, if at­tached. Cut ribs into 2-rib por­tions; place in large bowl. Sprin­kle Ca­jun sea­son­ing over top; toss to coat, press­ing to ad­here. Trans­fer ribs to slow cooker. Whisk to­gether ketchup, vine­gar, sugar and Worces­ter­shire sauce; pour over ribs, stir­ring to coat. Cover and cook on low un­til ribs are ten­der, 8 to 10 hours. Skim fat from sur­face of cook­ing liq­uid.

Us­ing slot­ted spoon, trans­fer ribs to cut­ting board; tent with foil. Whisk corn­starch with wa­ter un­til smooth; whisk into slow cooker. Cover and cook on high un­til thick­ened, about 15 min­utes.

Toss to­gether green onions, cilantro and jalapeño pep­per; sprin­kle over ribs. Serve with 2 cups of the sauce; save re­main­der for an­other use.

PER SERV­ING about 367 cal, 21 g pro, 26 g to­tal fat (9 g sat. fat), 10 g carb (1 g di­etary fi­bre, 7 g sugar), 100 mg chol, 450 mg sodium, 440 mg potas­sium. % RDI: 5% cal­cium, 12% iron, 7% vit A, 8% vit C, 5% fo­late.

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