Boneless Pork Ribs = A Happy Husband

This recipe came from Leigh Anne. I made it the first time as a belated Father's Day dinner, but managed to be multitasking a little too much and charred one side of them. Delicious if you cut the black off, but ya know. Had to try it again. This time they came out absolutely perfect! They were a hit with everyone in the family, even the baby. Rachel asked me if they came from "the Panda place" (Panda Express), and when I told her that I made it and asked if that was ok, she informed that they were soooo good. The best part is that they are so easy. Make sure you choose a really great sauce, because otherwise all your effort is for naught. We prefer Jack Daniel's Original No. 7 Barbeque Sauce or Jack Daniel's Honey Smokehouse Barbeque Sauce.

Boneless pork ribs (ours come in foam trays of 2-3 pounds)
1/4 cup cider vinegar
Barbeque sauce

Boil the ribs in a large pot of water with the vinegar added in for an hour. Remove with tongs, coat with a light layer of sauce, and grill on each side for 2-3 minutes until you see nice grill marks and the sauce is caramelized but not burnt. Brush a heavier layer of sauce on right at the end of cooking and voila - perfect ribs.