Spareribs Simmered in Orange Sauce
4 lbs. country spare pork ribs
2 Tbls. vegetable oil
2 medium onions, chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 can (16 ozs.) tomato sauce
2 cloves garlic
1/2 Cup orange juice
1/3 Cup brown sugar
1 tsp. shredded orange peel
1/2 tsp. salt
1 - 2 Tbls. cider vinegar
Trim excess fat from ribs. Cut into individual riblets. Heat oil in large skillet over medium
heat. Add ribs; cook 10 minutes or until well browned on all sides. Remove to plate.
Remove and discard all but 2 Tbls. drippings from skillet. Add onions, cinnamon and cloves.
Cook and stir 4 minutes or until softened.
Transfer onion mixture to slow cooker. Combine tomato mixture, orange juice, 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.