Slow Cooker Santa Fe Country Ribs

Skip the typical barbecue sauce and season ribs with salsa and chili sauce. Olé! ...MORE + LESS -

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

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1

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.
2

Cover; cook on Low setting 8 to 9 hours.
3

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.

Tip: 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.