Boneless Pork Ribs
Meat Tenderizer - optional
Put the meat in, sprinkle with tenderizer if desired, cover with sauce and turn on low.
All done. They were so tender and delicious.
As you may be able to tell from the first picture, our ribs were still frozen when we put them in the pot, so we cooked them on high. After a couple hours of cooking I broke them apart, sprinkled the ones in the center with a little meat tenderizer, put on a bit more sauce, and then continued cooking.
I really don't think cooking could get any easier.