These ribs are packed with flavour but if you're looking to reduce your sugar intake, substitute a cup of strained tomatoes for the ketchup.
- Prep time 5 minutes
- Total time 8 hours & 30 minutes
- Portion size 12 servings
- 2.5 kg pork back ribs
- 1/4 cup Cajun seasoning
- 2 cups ketchup
- 1/2 cup red wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons Worcestershire sauce
- 1/4 cup cornstarch
- 1/4 cup water
- 3 green onions , thinly sliced
- 1/3 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.
Test Kitchen Technique: Removing the slippery membrane from the underside of ribs can be tricky. To make it easier, use the tip of a sharp knife to lift the membrane from one end, then grip with paper towel and pull off.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 450 mg
- Sugars 7 g
- Protein 21 g
- Calories 367
- Total fat 26 g
- Potassium 440 mg
- Cholesterol 100 mg
- Saturated fat 9 g
- Total carbohydrate 10 g
- Iron 12
- Folate 5
- Calcium 5
- Vitamin A 7
- Vitamin C 8