Ingredients
• 3-4 pounds pasture-raised pork ribs
• 2-4 cups white vinegar
• 1-2 cups pure water
• 1 tsp. sea salt
• 2 Tbsp. rice wine vinegar or raw apple cider vinegar (where to find rice
wine vinegar)
• 3 Tbsp. coconut aminos or wheat-free tamari (where to find coconut
aminos)
• Sea salt, to taste
• Ground black pepper, to taste
• Garlic powder, to taste
• Chinese 5-spice powder, to taste (where to find 5-spice powder)
Directions
1. 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.
2. In the morning, drain ribs thoroughly.
3. Sprinkle each side of your ribs generously with sea salt, black pepper and
garlic powder.
4. Heavily coat each side with Chinese 5-spice powder until most of the meat
appears covered in dark orange powder.
5. Gently rub the seasonings into the meat on both sides, then place the ribs
upright into your crockpot. (It’s ok if they lean!)
6. Add the rice wine vinegar and coconut aminos or tamari to the bottom of
the crockpot.
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!
8. Enjoy!
