Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*

Use a mortar and pestle to crush the tapioca.

Tips

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

63 calories; fat 2g; cholesterol 14mg; saturated fat 1g; carbohydrates 4g; protein 7g; sodium 52mg.
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