- 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.
From the Test Kitchen
To make eating the ribs easier, ask your butcher to saw the ribs in half crosswise (across the bone) to create smaller rib portions.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Maharaja Riblets)
- Per serving:
- 126 kcal cal.,
- 1 g fat
- 31 mg chol.,
- 878 mg sodium,
- 12 g carb.,
- 1 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet