"Stank-a-Dank" Slow Cooker Pork Spare Ribs

Step 1

Cover your ribs with vinegar and water in a 2:1 ratio. Mix in a teaspoon of sea salt and soak 12 hours or overnight. (Place container in the fridge.)

Step 2

In the morning, drain ribs thoroughly.

Step 3

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

Step 4

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

Step 5

Gently rub the seasonings into the meat on both sides, then place the ribs upright on their ends into your slow cooker. (It's OK if they lean!)

Step 6

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

Step 7

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!

Step 8

Enjoy!