Easy to put together in the crock and go. Goes great with steamed jasmine rice and fresh pineapple and stir-fried veggies cooked with a little bit of the sauce from the ribs (I had some mushrooms and snow peas). This was inspired by KitchenManiac's Curry Devil Curry Devil, a dish that I really love and prepare whenever I have the time and ingredients.
- 2 lbs pork country-style spareribs, trimmed
- 1 onion, sliced
- 1⁄4 cup ketjap manis (dark sweet soy sauce)
- 1⁄4 cup pineapple juice
- 1 lime, juice of (no seeds)
- 2 tablespoons tomato ketchup
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cayenne pepper
- 3 -4 Thai red chili peppers, slice thin (optional)
- 3 cups steamed jasmine rice (optional)
- 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.