Recipe by Sue Lau
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.
Top Review by Cook In Southwest
It took me a while to find ketjap manis, but I'm glad I did. I think the sweetness made a big impact on the taste of this dish. The ease in preparation was a delightful surprise as well. Both hubby and I enjoyed it a LOT. In fact, we ate all but one small piece of the meat at one meal. I've put this in my favorites, as I will be making it again. I served it with basmati rice and stir fried celery and cashews with 1 minced Serrano chile. I skipped the Thai chiles. The combination was great. Note: I saved this recipe as a favorite and later tried putting all the ingredients into the freezer together. Last night I put the frozen bag into the fridge to thaw and into the crock pot this morning. It cooked it on low for about 6 hours, and it turned out GREAT - even better than when cooked fresh. This is certainly a winning recipe!
- 907.18 g pork country-style spareribs, trimmed
- 1 onion, sliced
- 59.14 ml ketjap manis (dark sweet soy sauce)
- 59.14 ml pineapple juice
- 1 lime, juice of (no seeds)
- 29.58 ml tomato ketchup
- 14.79 ml brown sugar
- 4.92 ml grated fresh ginger
- 2.46 ml ground turmeric
- 2.46 ml ground cayenne pepper
- 3-4 Thai red chili peppers, slice thin (optional)
- 709.77 ml steamed jasmine rice (optional)
Directions See How It's Made
- 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.