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1. 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.
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. 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.