• 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.

  • 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.

  • 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.

  • Remove ribs to a large platter; cover with foil to keep warm. Remove spice packet.

  • 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.

Nutrition Facts

622 calories; 23 g total fat; 133 mg cholesterol; 1094 mg sodium. 61 g carbohydrates; 45 g protein;