Boneless bliss

Regular AMGE readers know how much I like country-style pork ribs. Yesterday, I purchased a big ol' package of boneless "country" ribs at Sam's Club. I think I might have a new favorite ...!

As far as I'm concerned, there ain't a better way for a feller to spend a Sunday than to cook a big dinner for family and friends. I did just that today. I made mashed potatoes and homemade gravy, scratch-made macaroni 'n' cheese, and a big pot o' green beans. And I cooked-up my boneless ribs, like this:

First, I made a barbeque sauce. I put about four and a half cups of Hunt's ketchup in a saucepan. (Hunt's is preferable for bbq sauce because it's sweeter than most ketchups.) I added two cups of cider vinegar, a tablespoon of black pepper and a tablespoon of red pepper flakes, and small pinches of onion powder and garlic powder. I brought it all to a boil, covered the pan, and slow-simmered it for about an hour.

After that, I seasoned my boneless pork ribs on both sides with salt and pepper. I put 'em in my Crock-Pot®, covered 'em with sauce, and turned 'em several times to make sure they were well-coated. I put my Pot on "low" and just let it be for four hours.

My ribs were fork-tender when they finished cooking. You shoulda been here!