Moroccan Ribs

• 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

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

carrots, parsnips, onion, apricots, prunes, garlic, cinnamon stick, cloves, berries, cheesecloth, country style pork ribs, chicken broth, orange juice, balsamic vinegar, salt, black pepper, flour

Taken from www.epicurious.com/recipes/member/views/moroccan-ribs-50184346 (may not work)