Maybe not good for ailing tummies, but a dredge in a chili powder-brown sugar mix, then baked slowly (covered until the last 15-20 minutes) is quick and easy. Just a bit sweet and zippy but no BBQ sauce.

About the only things I can think of is tie it up and cook it as a roast or make pork & sauerkraut...

Rita

Pork Rib Stew

Ingredients:

1 tablespoon vegetable oil
1 pound boneless pork ribs, cut into 2-bite pieces
1 large onion, chopped
1 pound carrots, thick-sliced
1 medium green bell pepper, chopped
1 rib celery, chopped
1 cup mushrooms, sliced
2 cloves garlic, peeled and cracked
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
teaspoon black pepper
1 cup chicken broth
½ cup water
½ cup orange juice
8 ounces tomato sauce

Directions:

Heat oil in Dutch oven or large stew pot. Add the pork and brown over medium heat, stirring occasionally to brown on all sides.

Add the vegetables and remaining ingredients to the meat and bring to a boil. Reduce heat, cover, and simmer for an hour or longer. Stir occasionally as it simmers.

Joe

I didn't get to them last night and that Pork Rib Stew is looking mighty good for tonight. Hmmmm, I've never put orange juice in a stew...

That stew does look good, doesn't it. I've copied and pasted.

You could always just lay them on a pan full of stuffing and bake them, like stuffed pork chops but with the stuffing outside.

Teresa's Pork and Apple Stew is really good too, I had it at Nancy's along with sweet potato biscuits. Yum.

Huron Country Pork Stew

2 pounds boneless pork butt or shoulder
All-purpose flour, for dredging
4 slices bacon, coarsely chopped
12 small white onions, peeled
1 garlic clove, finely chopped
2 carrots, peeled and cut into 1/2-inch slices
1/2 cup diced celery
4 Granny Smith apples (peeled and cored), diced
1-1/2 pounds russet potatoes, scrubbed and quartered
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1 cup apple cider
1 cup chicken stock
Salt and freshly ground black pepper

Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon.

Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat.

Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits.

Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour. Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked.

Serves 6

You could also brine them and cook like a pork roast. I really like this recipe from Cooking Light.

Cider Roasted Pork Loin
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tbls black peppercorns
1 tbls coriander seeds
1 bay leaf
2 additional cups apple cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp ground black pepper

Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves. Remove from heat and cool. Pour brine into a plastic bag or container, add pork, seal. Refrigerate 8 hours (overnight is too long), turning bag occasionally

Preheat oven to 350. Bring 2 cups of cider to a boil in a small saucepan over medium high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove pork from bag, discard brine. Place pork on rack of broiler pan, lightly coat pork with a little cooking spray (I skipped this and the herbs still stuck). Combine rosemary, sage and black paper, sprinkle evenly over pork. Bake at 350 1 hour for a 2 lb. boneless loin, longer for bigger cuts. Baste at least twice with the cider reduction during the last 20 minutes of cooking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

8 servings, 200 calories, 6.6 grams of fat (2 are saturated)

Annie

I know I asked this before but I wasn't clear to me, even after the answers, what this cut is.

Is this cut also known as country style ribs? Bones on either end and solid meat in the middle. It's the "boneless" that throws me.

I have one in the freezer that I bought for another recipe...which I can't seem to find...and thought I'd love to make Joe's stew if I have the right cut.