Maharaja Riblets Recipe

By Janet-2

Ingredients

• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3 pounds pork loin back ribs*
• 1 12 ounce bottlechili sauce
• 1/2 cup onion, finely chopped (1 medium)
• 1/4 cup snipped dried apricots
• 2 tablespoons quick-cooking tapioca, crushed
• 1 fresh serrano pepper,** seeded and finely chopped
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• Chopped fresh cilantro (optional)

Preparation

Step 1

In a small bowl combine curry powder, ginger, cumin, cinnamon, and cardamom. Sprinkle the ribs with the spice mixture. Using your fingers, rub spice mixture into ribs; cut ribs into single rib portions.

Place ribs in a 3-1/2- or 4-quart slow cooker.

In a medium bowl combine chili sauce, onion, apricots, tapioca, serrano pepper, lemon peel, and lemon juice; pour over ribs. Stir to coat.

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 warm, covered, on warm setting or low-heat setting for up to 2 hours. If desired, sprinkle ribs with fresh cilantro.