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Curry-Glazed Pork Ribs
Ingredients
-
2 1/2
pounds pork loin back ribs, sawed in half across the bones
-
1/2
cup mango chutney
-
3/4
cup apple juice or apple cider
-
2
tablespoons quick-cooking tapioca, crushed*
-
2
teaspoons curry powder
-
1/4
teaspoon salt
-
1/8
teaspoon ground black pepper
Directions
1. Cut ribs into single-rib portions. Place ribs in a 3-1/2- or 4-quart slow cooker. In a small bowl cut any large pieces of chutney; stir in apple juice, tapioca, curry powder, salt, and pepper. Pour over ribs.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Makes about 24 ribs.
From the Test Kitchen
- Note *Use a mortar and pestle to crush the tapioca.
- Make Ahead Tip Prepare as directed. Transfer ribs and sauce to freezer containers. Seal, label, and freeze for up to 1 month. To serve, thaw in refrigerator overnight. Transfer to slow cooker. Cook on high-heat setting for 2 hours or until heated through.
Nutrition Facts
(Curry-Glazed Pork Ribs)
- Servings Per Recipe 24,
- Calories 63,
- Protein (gm) 7,
- Carbohydrate (gm) 4,
- Fat, total (gm) 2,
- Cholesterol (mg) 14,
- Saturated fat (gm) 1,
- Sodium (mg) 52,
- Percent Daily Values are based on a 2,000 calorie diet
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