Spareribs Simmered in Orange Sauce

4 pounds country-style pork spareribs
2 tablespoons vegetable oil
2 medium white onion cut into 1/4? thick slices
1 tablespoon dried ancho peppers seeded and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 can tomatoes (16 ozs) undrained
2 cloves garlic
1/2 cup orange juice
1/3 cup dry white wine
1/3 cup packed brown sugar
1 teaspoon orange peel shredded
1/2 teaspoon salt
1 tablespoon cider vinegar (1 to 2)

Trim excess fat from ribs. Cut into individual riblets. Heat oil in
skillet and cook ribs until browned. Remove and discard all but two
tablespoons drippings from skillet. Add onions, chilies, cinnamon and
cloves. Cook and stir until softened. Transfer to crockpot.

Process tomatoes with juices and garlic in food processor or blender until
smooth.

Combine tomato mixture, orange juice, wine, sugar, orange peel and salt in
crockpot. Add ribs, stir to coat. Cover and cook on low until tender