I cooked spareribs in the slow cooker in unsalted water in case I wanted to give the broth to the dogs. I refrigerated the resulting liquid and peeled off the fat the next day. I put the liquid in a pot and added the pork rind from the bacon I made last week and a parmesan rind from the freezer. I topped it up with some water and simmered it for several hours. The broth turned out perfectly – it even had the right amount of salt. So I added a touch of pepper and drank it.