“Stank-a-Dank” Crock Pot Pork Spare Ribs

4  lb.		pasture-raised pork ribs
4  cups		white vinegar
2  cups		pure water
1  teaspoon		sea salt and 1 tsp sea salt to taste later in recipe
2  tablespoons		rice wine vinegar or raw apple cider vinegar
3  tablespoons		coconut aminos or wheat-free tamari or soy sauce
1  pinch		Ground black pepper to taste
1  teaspoon		Garlic powder to taste
1/8  teaspoon		Chinese 5-spice powder to taste

Tip: For nutritional information on all the ingredients in “Stank-a-Dank” Crock Pot Pork Spare Ribs just click on each ingredient name. Then adjust the serving size for any “Stank-a-Dank” Crock Pot Pork Spare Ribs ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cover your ribs with white vinegar and water in a 2:1 ratio. Mix in a teaspoon of sea salt and soak 12 hours or overnight.

In the morning, drain ribs thoroughly.

Sprinkle each side of your ribs generously with sea salt, black pepper and garlic powder.

Heavily coat each side with Chinese 5-spice powder until most of the meat appears covered in dark orange powder.

Gently rub the seasonings into the meat on both sides, then place the ribs upright into your crockpot. (It’s ok if they lean!)

Add the rice wine vinegar and coconut aminos or tamari to the bottom of the crockpot.

Cook on high for 4-6 hours. Without much liquid in the pot, these ribs are roasting, not stewing, so keep your eye on them so they don’t dry out!

Enjoy!