YIELD Makes 4 to 6 servings
|4||pounds pork spareribs|
|2||tablespoons vegetable oil|
|2||medium 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||can (16 ounces) tomatoes, undrained|
|1/2||cup orange juice|
|1/3||cup dry white wine|
|1/3||cup packed brown sugar|
|1||teaspoon shredded orange peel|
|1||to 2 tablespoons cider vinegar|
|Orange wedges (optional)|
Slow Cooker 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. Discard all but 2 tablespoons drippings from skillet. Add onions, chilies, cinnamon and cloves. Cook and stir 4 minutes or until sonions are soft. Transfer onion mixture to 5-quart slow cooker.
- Process tomatoes with juice 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; cook on LOW 5 hours or until ribs are fork-tender. Remove ribs to plates. Ladle liquid into medium bowl. Let stand 5 minutes. Skim and discard fat. Stir in vinegar; serve sauce over ribs. Garnish with orange wedges.
|Total Fat||37 g|
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