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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Cajun-Style Country Ribs
Cook Time: 6 to 8 hours
Prep Time: 15 minutes
Yield: Makes 6 to 8 servings
Ingredients:
2
cups baby carrots
1
large onion, coarsely chopped
1
large green bell pepper, cut into 1-inch pieces
1
large red bell pepper, cut into 1-inch pieces
2
teaspoons minced garlic
2
tablespoons Cajun or Creole seasoning, divided
3-1/2
to 4 pounds pork country-style ribs
1
can (about 14 ounces) stewed tomatoes, undrained
2
tablespoons water
1
tablespoon cornstarch
Hot cooked rice
Preparation:
1.
Combine carrots, onion, bell peppers, garlic and 2 teaspoons Cajun seasoning in 5-quart slow cooker; mix well.
2.
Trim excess fat from ribs. Cut into individual ribs. Sprinkle 1 tablespoon Cajun seasoning over ribs; place in slow cooker over vegetables. Pour tomatoes with juice over ribs. Cover; cook on LOW 6 to 8 hours or until ribs are fork tender.
3.
Remove ribs and vegetables from cooking liquid to serving platter. Let liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water, cornstarch and remaining 1 teaspoon Cajun seasoning until smooth. Stir into slow cooker. Cook, uncovered, on HIGH 15 to 30 minutes or until sauce is thickened. Return ribs and vegetables to sauce; carefully stir to coat. Serve with rice.
This recipe appears in:
Southern
