Recipe: Spareribs Simmered in Orange Sauce (crock pot)

SPARERIBS SIMMERED IN ORANGE SAUCE

4 pounds country-style pork spareribs
2 tablespoons vegetable oil
2 medium white onions, cut into 1/4-inch slices
1 to 2 tablespoons dried ancho chilies, seeded and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (16 ounce) can tomatoes, undrained
2 cloves garlic
1/2 cup orange juice
1/3 cup dry white wine
1/3 cup packed brown sugar
1 teaspoon shredded orange peel
1/2 teaspoon salt
1 to 2 tablespoons cider vinegar
Hot cooked baby carrots (optional, for serving)
Orange wedges (optional, for garnish)

Trim excess fat from ribs. Cut into individual riblets.

Heat oil in large skillet over medium heat. Add ribs; cook 10 minutes or until browned on all sides. Remove to plate. Remove and discard all but 2 tablespoons drippings from skillet.

Add onions, chilies, cinnamon and cloves. Cook and stir 4 minutes or until softened. Transfer onion mixture to slow cooker.

Process tomatoes with juices and garlic in food processor or blender until smooth.

Combine tomato mixture, orange juice, wine, sugar, orange peel and salt in slow cooker. Add ribs; stir to coat.

Cover and cook on LOW 5 hours or until ribs are fork-tender. Remove ribs to plates.

Ladle out liquid to medium bowl. Let stand 5 minutes. Skim and discard fat. Stir in vinegar; serve over ribs.

Serve with carrots and garnish with orange wedges, if desired.

Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe booklet: Slow Cooker Recipes, Easy Home Cooking No. 30, Vol. 1, October 15, 1996