2-1/2 to 3 pounds country-style spare ribs
1 Tablespoon vegetable oil
1 onion, quartered and sliced into 1/4-inch strips
1/3 cup Tamari Sauce (can substitute with Soy Sauce)
1/2 cup bottled ketchup
1 Tablespoon prepared mustard
2 Tablespoons balsamic vinegar
3 Tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon celery seed
Dash of salt and freshly ground black pepper (optional)
Trim excess fat from ribs.
In a 12-inch round skillet, heat vegetable oil over medium-high heat until it begins to evaporate from the pan.
Carefully add ribs and sear for 3 minutes per side.
Transfer to slow cooker.
Place onion slices on top of ribs.
Mix sauce ingredient together and pour over onions and ribs.
Cover and cook over high heat for one hour.
Reduce heat to medium and cook for one hour.
Reduce heat to low and cook for four hours.
Transfer to serving dish or individual plates and serve immediately.