- 20 mins
Ingredients
- 1/2 pound carrots, peeled and chopped (1 1/4 cups)
- 1/2 pound parsnips, peeled and chopped (1 cup)
- 1 onion, coarsely chopped (1 1/2 cups)
- 1 cup (6-ounce package) dried apricots, each apricot halved
- 1/2 cup (3 1/4 ounces) pitted prunes, each prune halved
- 2 cloves garlic, minced
- 1 3-inch cinnamon stick
- 4 whole cloves
- 4 whole allspice berries
- 1 6-inch square of cheesecloth
- 3 pounds country-style pork ribs
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- Hot cooked couscous (optional)
Preparation
Step 1
1. Layer the carrots, parsnips, onion, apricots, prunes and garlic in a 5- to 5 1/2-quart slow cooker. Place cinnamon stick, cloves and allspice on the piece of clean cheesecloth. Tie ends together with kitchen twine to form a little bundle. Place pork ribs and spice packet on top of vegetables.
2. Stir together 1 cup of the chicken broth, the orange juice, balsamic vinegar, salt and pepper in a 2-cup measure until well blended; pour evenly over ribs.
3. Cover and cook on HIGH for 5 to 6 hours or LOW for 10 to 11 hours, until the vegetables and pork ribs are tender.
4. Remove ribs to a large platter; cover with foil to keep warm. Remove spice packet.
5. Stir together remaining 1/2 cup chicken broth and the flour in a 1-cup measure until well blended and smooth. Stir into liquid in slow cooker. Cover and cook on HIGH for 5 to 10 minutes or until liquid is thickened. Spoon vegetable mixture from pot around the ribs on the platter.Serve with couscous on the side for soaking up the juices, if desired.