Boneless Ribs...a wonderful idea!

So I like the flavor of ribs, but not the mess. I have found the perfect solution...boneless country style ribs. No, they are not exactly the same but they are close enough for me! I have had them before, crockpot style, and they were good...but not like "rib" good. I have been looking for a recipe that would make these ribs taste like "RIBS" for a long time and finally found one worthy of trying. They were wonderful!!! I forgot the take pics because I was sooooo hungry after smelling them for 2 hours. I found the recipe here and added/changed a few things. My changes are in italics.



BAR-B-Q COUNTRY STYLE RIBS (adapted from Cooks.com recipe)

1 cup ketchup (I added about 1/4 cup more)
1 1/2 cups water
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. vinegar (I used apple cider vinegar because I like my bbq a little sweeter, however I think I'll try regular vinegar next time to see the difference)
1/2 tsp. ground cloves
2 tbsp. brown sugar (I doubled this making it 4 tbsp)
Sprinkle garlic powder (I like garlic so I sprinkled a lot)
1 small onion, chopped fine
I added 2 drops of liquid smoke, black pepper and a little salt to taste.
2 to 3 lbs. boneless country style ribs

Place ribs in 9 x 13 cake pan. Bake at 450 degrees for 30 minutes. While ribs are browning, mix all ingredients in a saucepan and bring to a boil. Pour grease from ribs. Pour sauce over ribs and bake at 300 degrees for 2 hours (mine only took 1 1/2 hours, I used a thermometer to know when they were done) basting once or twice during cooking time. Serves 4 to 6.

"Pork Chops and Applesauce"

That would be what my toddler had. As for me and my husband, we had pork chops and corn salsa. My local grocer had pork chops for sale so I began looking for a new recipe. I found a very promising "Parmesan-crusted Pork Chop" recipe at Delish. She suggested serving them with a lemon wedge so I thought my corn salsa would make a great side. They were a perfect match!

Here is my corn salsa recipe.

Corn Salsa

EVOO (extra virgin olive oil)

1 small onion, diced

1-2 cloves of garlic, minced or grated (more if you like)

1 can diced tomatoes, drained partially

1-2 cups frozen corn kernels (add as much or as little as you like)

Salt and Pepper

Parsley

Cilantro, chopped

Lime

(to make it more Italian, omit the cilantro and lime and add oregano and nutmeg...this is equally as good)

Add 1-2 tbsp EVOO to a medium saute pan and heat to medium. Add onion and garlic to the pan and cook until onions are translucent, 3-4 minutes. Add the tomatoes and corn. Season with salt, pepper, and parsley. Let simmer about 10 minutes until corn and tomatoes are heated through. Mix in the juice of half a lime and cilantro before serving. Serve warm.

(For the Italian version add the oregano and dash of nutmeg when adding the salt, pepper and parsley.)