Skip the typical barbecue sauce and season ribs with salsa and chili sauce. Olé!
Ingredients
2 lb (1 kg) boneless country-style pork ribs
1/4 tsp (1 mL) salt
3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
3/4 cup (175 mL) chili sauce
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) ground red pepper (cayenne)
2 tbsp (25 mL) tomato paste
Instructions
Spray 3- to 4-quart slow cooker with cooking spray. Place pork ribs in slow cooker; sprinkle with salt. In small bowl, mix salsa, chili sauce, cumin and ground red pepper; spoon over ribs.
Cover; cook on Low setting 8 to 9 hours.
Remove ribs from slow cooker; place on serving platter. Into 2-cup measuring cup or bowl, pour 1 cup cooking juices from slow cooker. Stir in tomato paste; spoon over ribs.
Expert Tips
Leftover tomato paste can be easily frozen by dropping onto waxed paper in 2-tablespoon quantities and freezing until firm. Transfer to a freezer plastic bag. Add one portion to vegetable, rice or pasta mixtures for a rich tomato flavor.
