2 1/2 pounds baby-back pork ribs
2 teaspoons Cajun seasoning mix
1 medium onion, sliced
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup orange juice
1/3 cup cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon stone-ground mustard
1/4 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon Liquid Smoke (optional)
Dash salt
5 teaspoons cornstarch

Rub ribs with Cajun seasoning. Layer ribs and onion in 5-quart slow cooker. In a small bowl, combine ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire and barbecue sauces, mustard, turmeric, paprika and garlic powder. Add Liquid Smoke, if desired, and salt. Pour over ribs. Cover and cook on low for 5 1/2 to 6 1/2 hours, or until meat is tender. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a saucepan. Combine cornstarch with 1 tablespoon water and mix until smooth; stir into juices. Bring to boil. Cook and stir for 2 minutes or until thickened. Serve with ribs.

Serving size: 2 ribs. Servings: 8. Per serving: 405 calories, 28.3 g protein, 15.4 g fat, 34.7 g carbohydrates, 0.5 g fiber, 1,083 mg sodium, 104 mg cholesterol

Patsy Copeland Henderson, Central Texas Electric Cooperative