In a medium bowl, mix together the crushed pineapple, tamarind paste, minced garlic, minced ginger, minced shallot, brown sugar, 5 spice powder, chili powder and turmeric. Pour half of this into the bottom of the crock pot.

Place the ribs into your crock pot (you might need to cut them into 2-4 pieces to fit in – just slide a knife between two bones and allow it to follow the curve. As long as it fits in your crock pot, its fine!

Pour the remaining sauce on the top of the ribs and throw in the star anise and lemongrass stalk.

Place the lid on the crock pot and cook on low for 7 hours.

Preheat your broiler to high with the rack about 10″ from the heat source and allow to heat up while you mix the pineapple slaw.

In a small bowl, mix together the honey, apple cider vinegar, lime juice and pineapple juice. Set aside.

In a large bowl, add the mint, cilantro, broccoli slaw, cucumber, green onion and pineapple.

Drizze the dressing over the slaw, season with salt and pepper to taste and mix thoroughly.

Set aside while you finish the ribs.

Line a rimmed cookie sheet with tin foil (seriously, don’t skip this step!)

Carefully place the ribs onto the cookie sheet bone side up (the ribs will look really saucy and be very tender, so be careful!)

Broil for 4 minutes.

Carefully turn the ribs over so the rib side is down and broil for an additional 9 minutes.

Remove from oven and serve with rice and pineapple slaw.

Enjoy!