Orange Simmered Pork Ribs

This is something I came up with a week ago. I've been crock-potting things lately, not because of the ease and convenience of doing so, but because of the infusion of flavor you achieve my simmering something for six to eight hours. This is a very simple preparation with rewarding payoff. You will need a crock pot.

2 lbs country pork ribs
1 carton of orange juice, no pulp
1 hand of ginger
6-8 cloves of garlic
1/2 cup soy
1 tablespoon coriander

Put everything in the crock pot and fill with orange juice until the meat is covered. Cover and set six hours on high or eight hours on low. The ribs will fall apart as you pull them out, if prepared properly. The taste is not overpowering, so I made an accompanying sauce.

Orange Vanilla sauce

The rest of the Orange Juice
1 teaspoon of vanilla extract

Keep an eye on the pot, as the orange juice reduces, the sugars will make it thicker and prone to overflowing. Keep simmering on low until you nappe the spoon. Nappe is when you dip the spoon and get a nice coat on the back. Keep in mind the more you reduce, the sweeter it will become, almost to the point of making an orange syrup more suitable for ice cream than ribs. Serve ribs and cover with a moderate amount of orange sauce, but not so much as to overpower it.