Moroccan Ribs

1. 1

   Layer the carrots, parsnips, onion, apricots, prunes and garlic in a 5-5-1/2 qt slow cooker, place cinnamon stick, cloves and allspice on the cheesecloth. Tie ends together with kitchen twine to form a bundle. Place pork ribs and spice packet on the vegetables.

2. 2

   Stir together 1 cup of chicken broth, the orange juice, balsamic vinegar, salt & pepper in a 2-cup measure until well-blended, pour evenly over ribs.

3. 3

   Cover and cook on high for 5-6 hours or Low for 10-11 hours, until the vegetables and ribs are tender.

4. 4

   Remove ribs to a large platter, cover with foil to keep warm. Remove spice packet. Stir together remaining chicken broth and flour in a 1-cup measure util well blended and smooth. Stir into liquid in slow cooker. Cover and cook on HIGH for 5-10 minutes or until thickened. Spoon vegetable mixture from pot around ribs on the platter. Serve with couscous or rice on the side.

No additional tips available.