Ingredients
1/2 lb carrots, peeled and chopped
1/2 lb (1 cup) parsnips, peeled and chopped
1 onion, coarsely chopped(1-1/2 cups)
1 cup(6-oz package)dried apricots
1/2 cup pitted prunes, each prune halved
2 cloves garlic, minced
1 3" cinnamon stick
4 whole cloves
4 whole allspice berries
1 6" square of cheesecloth
3 lb country style pork ribs
1-1/2 cups chicken broth
1/2 cup orange juice
2 tbsp balsamic vinegar
1 tsp salt
1/8 tsp black pepper
1/3 cup all-purpose flour
(Optional) hot cooked couscous
Preparation
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. 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. Cover and cook on high for 5-6 hours or Low for 10-11 hours, until the vegetables and ribs are tender. 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.
