Asian Barbecue Ribs

Ingredients

3/4 cup brown sugar
1/4 cup honey
1/2 cup soy sauce (use a wheat-free brand for a fully gluten-free version)
1/2 cup ketchup
3 tablespoons rice vinegar
3 tablespoons sweet chili sauce (if unavailable, substitute with 1/2 teaspoon red pepper flakes)
4 cloves garlic, minced
1 inch fresh ginger, peeled then chopped, or 1/2 teaspoon ground ginger
1 teaspoon salt
1/2 to 1 teaspoon freshly ground black pepper
1 large onion, chopped
5 pounds country-style pork ribs

In a large bowl, mix together brown sugar, honey, soy sauce, ketchup, rice vinegar, sweet chili sauce, garlic, ginger, salt and black pepper.
Place the chopped onion at the bottom of the slow cooker.
Dip each piece of meat into the sauce until each is fully coated. Pour the remaining sauce on top of the meat.
Cook on LOW for about 6 to 7 hours.
Transfer the cooked ribs (they’ll be so tender they may fall off the bones!) to a serving platter and keep warm.
If you would like gravy to go with the ribs, strain the liquid through a fine sieve or strainer to remove bits and pieces of meat and other ingredients in the liquid. You may use up all the sauce or just however much you want. Place the strained sauce in a saucepan and heat up gently. Add 1 to 2 teaspoons of either arrowroot or cornstarch mixed with a little water. Stir until smooth and cook to desired thickness and consistency. Season if desired.