Fiesta Tortilla Soup w/ Lime Scented Spareribs
~ From http://crockpot.betterrecipes.com

1 teaspoon corn oil 
1 pound pork spareribs, cut into serving-size portions 
juice and zest of 1 lime 
1 (1-1/2oz) packet taco seasoning mix 
1 (28oz) can diced tomatoes (undrained) 
1 (15oz) can pinto beans, rinsed and drained 
1 cup spicy vegetable juice 
1 (4oz) can diced jalapeno peppers, drained 
2 (14oz) cans reduced-sodium chicken broth 
1/2 teaspoon dry mustard 
1/3 cup chopped cilantro 
1/2 lb shredded Quesco Fresco cheese 
2 cups crushed corn chips
lime wedges for garnish

Heat corn oil in a 12" skillet and quickly brown ribs on both sides. 
Remove from heat and toss with lime juice and zest. 
Place ribs in the bottom of a 4-quart slow cooker and sprinkle 
with taco seasoning. 

Add remaining ingredients with the exception of cilantro, cheese 
and corn chips. 

Cook on low-heat setting for 6-7 hours. To serve, remove bones. 
Ladle into soup or pasta bowls. Sprinkle with cilantro, Queso Fresco 
and corn chips. Garnish with lime wedges.

Number of servings: 4 to 6