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Spareribs Simmered In Orange Sauce

Chef.at.Home's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Cider vinegar 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Pork

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