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Flamin’ Cajun Riblets

Flamin’ Cajun Riblets

Flamin’ Cajun Riblets

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

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)


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.

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

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.

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