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Seasoned Baby Back Ribs
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Spareribs Simmered in Orange Sauce
Yield: Makes 4 to 6 servings
Ingredients:
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
2
cloves garlic
1/2
cup orange juice
1/3
cup dry white wine
1/3
cup packed brown sugar
1
teaspoon shredded orange peel
1/2
teaspoon salt
1
to 2 tablespoons cider vinegar
Orange wedges (optional)
Preparation:
Slow Cooker Directions
1.
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.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| Protein | 62 g |
| Fiber | 3 g |
| Carbohydrate | 33 g |
| Cholesterol | 125 mg |
| Total Fat | 37 g |
| Calories | 733 |
| Sodium | 575 mg |
Dietary Exchange:
| Meat | 9 |
| Vegetable | 2 |
| Fruit | 1/2 |
| Starch | 1 |
| Fat | 2 |
This recipe appears in:
Beef
