Spareribs Simmered In Orange Sauce
|Country style pork spareribs||4 Pound|
|Vegetable oil||2 Tablespoon|
|White onions||2 Medium, cut into 1/4 inch slices|
|Dried ancho chiles||2 Tablespoon, seeded and finely chopped|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Canned tomatoes||16 Ounce, undrained (1 Can)|
|Garlic||2 Clove (10 gm)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Shredded orange peel||1 Teaspoon|
|Cider vinegar||2 Tablespoon|
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 ground 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.
Serving size: Complete recipe
Calories 3588 Calories from Fat 1227
% Daily Value*
Total Fat 137 g210.7%
Saturated Fat 40.9 g204.5%
Trans Fat 0.8 g
Cholesterol 1342.5 mg447.5%
Sodium 2840.1 mg118.3%
Total Carbohydrates 171 g56.9%
Dietary Fiber 22.5 g90%
Sugars 96.2 g
Protein 393 g785.2%
Vitamin A 191.8% Vitamin C 226.1%
Calcium 76.2% Iron 153.7%
*Based on a 2000 Calorie diet