My neighbor who grew up on a farm taught me this old trick. Drop 4 things in the pot and by evening the meat literally falls off the bone into a thick

or a splash of apple cider vinegar. If you like a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the sauce mixture before pouring it over the ribs.

You can also use boneless country-style pork ribs or pork shoulder chunks; just cut them into large pieces and cook the same way until very tender. For a slightly lighter version, use reduced-sodium soy sauce and a lower-sugar barbecue sauce, and skim the fat from the cooking liquid thoroughly before reducing it.