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For the sauce: Combine the cider vinegar, ketchup, brown sugar, salt and red pepper in a mixing bowl.
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Stir until the sugar and salt have dissolved.
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3
Cover and refrigerate until you are ready to serve.
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4
(Decrease ketchup and brown sugar for increased tartness.)
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5
Serve as a dipping sauce for the pork.
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6
For the pork: Combine the onion salt through the pepper in a small mixing bowl then add 1/8 cup of the brown sugar.
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7
Reserve 1 tablespoon of the spice mixture for the next day.
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8
Rub the remaining seasoning over the pork ribs, covering all sides.
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9
Wrap the pork in plastic wrap and refrigerate overnight.
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10
The next morning, heat the olive oil in a large skillet over medium high heat.
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11
Add the pork and brown it on all sides, about 8 minutes.
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12
Transfer the pork to the slow cooker.
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13
Next add the reserved tablespoon of spices, the cider vinegar and the remaining 1/8 cup of brown sugar to the skillet.
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14
Heat the mixture while dislodging any browned bits from the pan.
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15
Once boiling add the liquid to the slow cooker with the pork.
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16
Place the cover on the slow cooker and set the temperature to low.
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17
Cook the pork for 5 to 8 hours, until fork tender.
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18
To serve, remove the pork from the slow cooker and cut into one-inch thick slices, then shred it with a fork and knife.
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19
Return the pork to the slow cooker and stir into the warm sauce.
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20
Serve warm over soft buns with South Carolina BBQ sauce on the side for dipping.
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21
Recipe adapted from The Washington Post.
