Boneless, country-style ribs are actually just a cut from the (mostly lean) pork loin. When slow roasted, they practically melt in your mouth, no differently than any other rib. They often go on sale and by weight go a lot farther than bone-in ribs, because you are buying 100% meat. This recipe gives you two methods of cooking.
Cooking method #1: Preheat oven to 325 degrees. Place seasoned ribs in a large baking dish and cover with foil. Bake two hours. Drain excess liquid from the baking dish; add sauce, tossing ribs in the sauce to coat. Bake an additional 30 minutes, uncovered, basting with the sauce halfway through.
Cooking method #2: Place seasoned ribs in the bowl of a slow cooker and top with sauce. Stir to mix. Cover and cook on low 6-7 hours.
Copyright 2018 by Cheryl Coleman. All rights reserved.