Five-spice slow cooker pork spare ribs
I probably had ten side conversations in the gym this month about spare ribs. People either had no experience cooking them, or couldn’t imagine that making them without sugar or honey could be good. I had my doubts as well.
I was sure the recipe I was going to use would be a Thai-flavored one, but before I could get around to making it, Melissa Joulwan rolled out a Chinese five-spice slow cooker rib recipe that looked stupid easy.
This morning I pulled them out of the crock pot and almost died from delicious.
Other than the meat, there are just SIX ingredients:
- Garlic powder
- Chinese five-spice powder
- Rice wine vinegar
- Coconut aminos*
*If you don’t have a bottle of coconut aminos, replace the tablespoon the recipe calls for with an extra tablespoon of rice wine vinegar, and keep it moving.
And now, back to my breakfast.