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Spareribs Simmered In Orange Sauce

4 lbs. country-style pork spareribs
2 tbsp. vegetable oil
2 med. white onions, cut into 1/4" slices
1 to 2 tbsp. dried ancho chilies, seeded and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 can (16 oz. ) tomatoes, undrained
2 cloves garlic
1/2 cup orange juice
1/2 cup dry white wine
1/2 cup packed brown sugar
1 tsp. shredded orange peel
1/2 tsp. salt
1 to 2 tbsp. cider vinegar
Orange wedges (optional)


Trim excess fat from ribs. Cut into individual riblets. Heat oil in large skillet over med. heat. Add ribs; cook 10 min. or until browned on all sides. Remove to plate. Remove and discard all but 2 tbsp. drippings from skillet. Add onions, chilies, cinnamon and ground cloves. Cook and stir 4 min. 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 hrs. or until ribs are fork-tender. Remove ribs to plates. Ladle out liquid to med. bowl. Let stand 5 min. Skim and discard fat. Stir in vinegar; serve over ribs. Serve with carrots and garnish with orange wedges if desired.

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