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.