Every time I make them, my Chinese 5-Spice Pork Ribs fill the whole house for hours with their intensely sweet, pungent aroma. For this reason, my husband recently started calling them “Stank-a-Dank Ribs.”
So, after elaborate polling and random double-blind sampling a Facebook vote, “Stank-a-Dank Ribs” became their official new name.
These stinky-but-delicious, Asian-style crock pot pork spare ribs are super easy, tender and juicy every time. They taste especially yummy served over stir-fry veggies, bok choi, cauliflower “rice” or a big salad.
Preparing Fresh Pork
Whether cooking ground pork, chops, ribs, loins or roasts, you should always prepare an acid marinade for your fresh pork. This could be as simple as a 12–24 hour soak in vinegar and water (2:1), plus some sea salt, or it could be a more elaborate marinade with seasonings and spices to make dinner extra special.
Our ancestors have prepared pork like this for thousands of years, and they were pretty smart, after all. And even today, many people count on acidic marinades to make their pork dishes really shine. This recipe follows that tradition.