Slow Cooker Spareribs Simmered In Orange Sauce Recipes

SLOW COOKER SPARE RIBS

Steps:

• Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes.
• In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs.
• Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
• If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.

CROCK POT ORANGE-GLAZED SHORT RIBS

Steps:

• With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
• Squeeze 1/2 cup juice from orange; cover and refrigerate.
• In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
• In crock pot, place beef short ribs.
• Pour teriyaki mixture over short ribs.
• Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
• (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
• To make glaze, strain cooking liquid; skim fat.
• In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
• Bring to a boil; cook and stir 1 minute until thickened.

SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS

Steps:

• Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
• Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
• Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

SPARERIBS IN ORANGE SAUCE

Steps:

• Trim all fat from ribs and 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 a plate.
• Keep 2 Tablespoon of drppings from skillet and remove the rest.
• Add the onions, cinnamon, ground cloves (chilies).
• Cook and stir for 4 minutes or until softened.
• Put in the crock pot.
• Process the tomatoes (not drained) and garlic in food processor, or blender until smooth.
• Combine mixture with orange juice, wine, sugar, orange peel and salt and pour into crock;add ribs and stir to coat.
• Cook on Low for 5 hours or until ribs are fork-tender;remove to plates.
• *Ladeljuice out into bowl and let stand 5-minutes.
• Skim and discard fat; stir in vinegar and either pour over ribs or use to dip.

TENDER SPARERIBS

Steps:

• Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

FAST AND EASY SLOW-COOKED SHORT RIBS

Steps:

• Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
• Cook on Low for 8 to 10 hours.