I have been either spritzing or mopping apple cider vinegar on dry rubbed back ribs for some time. I enjoy the touch of flavour it adds.  I do it the first hour after starting then again an hour later.  I found a

 adding more later just seems to roll off(saturation point).

 I was curious, searched, and found that apple cider vinegar was a good marinade for pork - with reservation. Evidently marinating pork, not necessarily ribs, produced some excellent results. The caveat is not

 too much. Two hours seems to be the limit, or suffer the consequences.

 Has anyone ventured down the apple cider marination route?

Not I.  I have spritzed it on ribs before, but haven't in a long time.

I would think vinegar being an acid it would help tenderize some in a marinade. I have read of many using it for spraying ribs and butts, Some adding in the most common one apple juice. When I spray I use the Apple Pie we make. I don't know if it imparts any flavor or just wets the surface.

CJ - I always appreciate your insight. I have not tried this, but it is a great idea. I have been thinking about doing a pork loin or country ribs sometime in the near future. This might be worth an experiment!

I believe if you leave the meat in the vinegar for too long, you run the risk of it becoming very mushy from breaking down too much.

Interesting. I have spritzed pork before with apple cider vinegar, but I usually don't to avoid washing off my rub. Maybe sometime I'll do a test and marinate prior to the rub on a rack or butt.

When serving pulled pork I do like to mix some off the shelf BBQ sauce with cider vinegar, mustard, maybe a few other random spices. (Heh, auto correct thought I wanted "spiders" there. Glad I caught that - I don't think a few random spiders would help the sauce much. LOL.)

I use Apple Cider vinegar and rub for chicken marinade all the time.

Apple Cider vinegar during the wrap phase of pork ribs.

Injection for pork butt, Apple Cider vinegar with pineapple juice, soy sauce, Angry Orchards Cider.