Stank-a-Dank Ribs

I made this recipe one night for me and my Dad and I’m glad it was only us!!  I seriously underestimated how many ribs I was going to need- so keep that in mind if you make this!  This recipe has become one of my favorites.  When ribs go on sale at the store, I will definitely be picking some up to make again.  These are probably the best ribs I’ve ever had in my life that I’ve made at home.  The flavors in this recipe are absolutely amazing!  You’ll have to try it for yourself.

Be warned- this recipe needs some prep and you’ll have to marinate your ribs overnight.

I simply sautéed some bok choy on the side and made some cauliflower rice.  They went extremely well with the Asian flavors.

I based my recipe off this one.


Stank-a-Dank Ribs

Ingredients:

  • 3-4 pounds pork ribs
  • 2-4 cups white vinegar
  • 1-2 cups water
  • 1 teaspoon salt
  • 2 tablespoons rice wine vinegar (or apple cider vinegar)
  • 3 tablespoons coconut aminos
  • s&p to taste
  • garlic powder and Chinese 5-spice powder, to taste

Directions:

  • Cover the ribs a vinegar and water 2:1 ratio.  Mix in a teaspoon of salt and soak at least 12 hours, or overnight, in the fridge.
  • The next morning, drain the ribs thoroughly.  Sprinkle each side of the ribs with salt, pepper and garlic powder.  Heavily coat with Chinese 5-spice powder, then rub on both sides.
  • Place the ribs upright on their ends into the slow cooker.
  • Add the vinegar and coconut aminos to the bottom of the slow cooker.  Cook on high for 4-6 hours.  If you’re home, try to keep an eye on them so they don’t dry out (I did not have this problem and I was not home.).  Serve and enjoy!!
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