Crockpot Indonesian-style Country Ribs

Description
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 recipe #62470 curry Devil, a dish that I really love and prepare whenever I have the time and ingredients.



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

To Serve

 * 3-4 Thai red chili peppers, slice thin (optional)
 * 3 cups steamed jasmine rice (optional)

Directions
Place ribs in the bottom of the crockpot. 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 crockpot 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.