Ribs In Orange & Chili Sauce
|Lard/Vegetable oil||30 Milliliter (2 Tablespoon)|
|Country style spareribs||4 Pound, cut into individual ribs (1800 Gram)|
|White onions||2 Medium, cut lengthwise into 1/4 inch, 6-millimeter, wide slivers|
|Canned whole peeled tomatoes||1 Pound, undrained (1 Can, 450 Gram)|
|Garlic||2 Clove (10 gm)|
|Ground seeded dried ancho chilies||30 Milliliter (2 Tablespoon)|
|Ground cinnamon||1⁄2 Teaspoon (2 Milliliter)|
|Ground cloves||1⁄4 Teaspoon (1 Milliliter)|
|Fresh orange juice||125 Milliliter (1/2 Cup)|
|Dry white wine||80 Milliliter (1/3 Cup)|
|Piloncillo||60 Milliliter (1/4 Cup)|
|Shredded orange rind||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Cider vinegar||30 Milliliter (2 Tablespoon)|
|Orange slices||3 , cut into halves|
|Cooked baby carrots||1 1⁄2 Pound (As Accompaniment, 675 Gram)|
1. Heat lard in 5- or 6-quart (5-or 6-L) Dutch oven over medium heat until hot. Add as many ribs as will fit in single layer without crowding. Cook, turning occasionally, until brown on all sides, 15 to 20 minutes; remove to plate. Repeat with remaining ribs.
2. Remove and discard all but 2 tablespoons (30 mL) drippings from pan. Add onions; saute over medium heat until soft, about 4 minutes.
3. Quickly process tomatoes and garlic in blender container until smooth
4. Add chilies, cinnamon and cloves to onions; cook and stir over medium heat 30 seconds. Add tomato mixture; cook and stir 5 minutes.
5. Add orange juice, wine, piloncillo, orange rind and salt to pan; heat over high heat to boiling. Add ribs; reduce heat to low. Simmer, covered, until ribs are tender, about 1 1/2 hours.
6. Remove ribs to serving plates. Skim and discard fat from cooking sauce. Stir in vinegar; spoon sauce over ribs.