SLOW COOKER KANSAS RIBS
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.