Flamin’ Cajun Riblets




  • 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)


  1. 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.
  2. In a medium bowl combine chili sauce, onion, serrano pepper, tapioca, lemon peel, lemon juice, and hot pepper sauce. Pour sauce over ribs.
  3. 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.

Servings: 12
Prep Time: 20 mins

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