Pork shoulder ribs, or country-style ribs, are one of the easiest cuts of pork to cook. They're inexpensive and lend themselves to slow cooking in a Crock-Pot, in a slow oven, or over indirect coals on the barbecue.
Rub the ribs with salt, pepper, or any other spice or herb rub you like.
Turn the Crock-Pot to low if you have all day to cook them, or high if you want them done in 3 to 4 hours.
Put the ribs in the Crock-Pot, and cover tightly.
Use a fork to see if the ribs are tender. If the meat separates when you insert the fork, it's done. If you want to finish them on the grill, take them out before they get this tender.
Preheat the oven to 325 degrees Fahrenheit.
Rub the ribs with salt and pepper or any spice rub you like.
Put the ribs in an oven-safe pan and cover loosely with aluminum foil.
Bake for 90 minutes, and check to make sure they're getting tender. If you intend to finish them on a grill, pull them out before they're too tender.
You can buy boneless pork shoulder ribs, but the bones do add a great deal of flavor to the meat.
Make sure you wash your hands with warm water and soap after handling raw meat. Never use the plate that had raw meat on it for serving unless you wash the plate with warm water and soap.