You can use anywhere from 2 tablespoons to 3 cups of apple cider vinegar for each rack of ribs. But either way, let your meat sit in all those juices for at least 24 hours before you start cooking.

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How to make apple cider vinegar at home. Yes, ACV isn’t necessarily the health end-all, be-all everyone thinks it is. But there’s no reason not to use it if you like how it tastes.

Make a mixture of a small amount of apple cider vinegar and boiling water, and then place the filters inside it. Sprinkle in some baking soda, and then leave everything for about 10 minutes.