Ingredients
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1 onion, sliced
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1/4 cup ketjap manis (dark sweet soy sauce)
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1/4 cup pineapple juice
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1 lime, juice of (no seeds)
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2 tablespoons tomato ketchup
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1 tablespoon brown sugar
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1 teaspoon grated fresh ginger
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cayenne pepper
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3 -4 Thai red chili peppers, slice thin
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2 lbs pork country-style spareribs, trimmed
Instructions
- Place ribs in the bottom of the crock pot.
- Separate onion into rings and place on top of pork.
- In a small bowl, mix together ketjap manis, pineapple juice, lime juice, ketchup, brown sugar, ginger, turmeric, and cayenne pepper until blended.
- Pour mixture over pork and onions.
- Cover crock pot and cook on low for 6-8 hours or on high for 3-4 hours or until pork is tender and cooked through.
- Serve pork with rice (if desired), garnished with slices of hot chiles.
- Serving suggestion: for my dinner, I also took some sliced crimini mushrooms and snow peas (about 2 cups each), and stir-fried those with some hot chilies until they were partly cooked, then added a ladle of the sauce from the crock and allowed it to thicken onto the veggies until the veggies were crisp tender; I served the veggies also with chunks of fresh pineapple on the side.