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Friday, March 26, 2010

Slow Cooker Spare Ribs


4 pounds of country-style spare ribs
2 Tbsp. of canola oil
2 onions sliced
2 Tbsp. of dried ancho chilies, chopped
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 can of crushed tomatoes
2 garlic cloves, minced
1/2 cup of orange juice
1/3 cup white wine
1/3 cup of brown sugar
1 tsp. of orange zest
2 Tbsp. of apple cider vinegar

If not already done, cut ribs into individual riblets. Heat oil on medium and brown ribs on both sides. Remove ribs and set aside. To the same pan, add onions, chilies, cinnamon, and gloves. Cook until soft, about 5 minutes.
In slow cooker add tomatoes, juice, wine, sugar, and orange peel. Mix well. Add ribs; stir to coat. Cover and cook on low for 5 hours. Remove ribs to a plate. Let sauce stand 5 minutes. Skim off excess fat and discard. Stir in vinegar. Serve sauce over ribs.

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