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here's another one friends

Boneless BBQ Ribs

Ingredients

3 tablespoons chili sauce
1 tablespoon mild molasses
2 teaspoons brown sugar
2 teaspoons minced, peeled fresh ginger
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1 teaspoon cornstarch
1/8 teaspoon salt
1 pound boneless pork ribs
Instructions

In small bowl, stir together all ingredients except pork ribs. Add 1 tablespoon water to sauce mixture; set aside.

Heat nonstick 12-inch skillet over medium-high heat until hot. Add pork ribs and cook until they are lightly browned on the outside and just lose the pink color on inside, about 5 minutes, turning once.

Reduce heat to low; add sauce to pork, and cook 30 seconds to 1 minute, until sauce bubbles and thickens. Makes 4 main-dish servings.

Note: If you can't find boneless pork ribs at the market, use the following easy instructions for cutting a 1-pound boneless pork loin roast into ribs.

Holding sharp chef's knife parallel to work surface, cut a well-trimmed 1-pound boneless pork loin roast horizontally in half. Cut each half crosswise into 8 strips (or 10 strips if thinner "ribs" are desired.)

[Whispering Smith]

I thought the pollution control people had outlawed BBQ in California. Most especially in politically correct Marin County.

[realpatriot]

Please add me to your list! Didn't know there was a bbq list. FreeRepublic just keeps gettin' better n better!

[EagleMamaMT]

Please add me to your list! I don't barbecue, but my husband does, and he does a mighty fine job of it, too!

BTW, try sprinkling the meat you're barbecuing with some Tony Chachere's Cajun Seasoning before putting it on the grill. This is the best all-around seasoning we've ever found. It's good on any type of meat and also is great on vegetables and eggs, too. We usually don't use any extra salt with the Tony's - just a little black pepper and sometimes garlic powder, depending on what we're cooking.

[shotgun]

Awe, now here is a subject near and dear to my heart not to mention my stomach.. I use a 22 inch Weber grill (I have two for big parties) and I always use the indirect method. For you gasser out there this is done by banking the coal on both sides of the grill, yes its is round but there are two sides to a Weber. Then I add my soaked smoking wood chpis to the hot coals. Your neighbors will go nuts from the aroma. Then place the meat, fish, or poultry in the middle with no coals underneath. It takes longer but you are guarenteed that the end result will be the most moist thing you have ever eaten. I can smoke a 13lb turkey in just about 2.5 hours. I can put on a couple of Ribeyes and lobster tails smoked with alder wood... making myself drool