Trim fat from ribs. Lightly coat a large skillet with cooking spray; heat over medium heat. In hot skillet, brown the ribs on all sides. Drain off fat.
In a medium bowl, stir together marmalade, Hoisin sauce, garlic and sesame oil.
Put a small layer of sauce on bottom of slow cooker. Place ribs in slow cooker. Pour remaining sauce over ribs in the slow cooker, stir to coat meat with the sauce. Cover and cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If late in the cooking process the meat starts too look dry, add orange juice and stir.
Serve warm over rice or ramen noodles and egg rolls. Spoon some sauce over the meat. |