2 tbsp olive oil
2 med. white onions, cut into 1/4-inch slices
1 tbsp dried ancho chilies, seeded and chopped fine
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 can (16-oz) tomatoes, do not drain
2 garlic cloves
1/2 cup orange juice
1/3 cup dry white cooking wine (or chicken broth)
1/3 cup packed brown sugar
1 tsp shredded orange peel
1/2 tsp salt
1 - 2 tbsp cider vinegar
Trim excess fat from ribs and cut into individual riblets.
Heal oil in a large skillet over medium heat; add ribs and cook 10 minutes until browned on each side. Remove to a plate. Remove and discard all but 2 tablespoons of the drippings from skillet. Add onions, chilies, cinnamon and cloves. Cook, stirring, 4 minutes or until softened. Transfer onion mixture to slow cooker.
Place the tomatoes and garlic in a blender or food processor and process until smooth.
Combine tomato mixture with the orange juice, wine or broth, sugar, orange peel, and salt in slow cooker. Add the ribs and stir to coat. Place lid on cooker and cook on low 5 hours or until fork tender.
Remove ribs to platter and ladle the liquid out into a medium bowl. Allow liquid to stand 5 minutes then skim and discard the fat from the top. Stir the vinegar into the liquid and serve over the ribs.
Yield: 4 to 6
Note: File Photo