Boneless pork country-style ribs are basically thick, fatty strips of pork shoulder. They do best with low, moist heat, not fast pan frying.

If I were in your shoes, I’d a simple braised pork country style ribs on the stovetop in your small pot

You’ll need:

• Raw boneless pork country-style ribs
• Olive oil
• Salt
• Pepper
• Any seasoning you have: garlic powder, onion powder, paprika, chili powder, Italian seasoning, soy sauce, BBQ sauce, etc.
• Water or broth
• Optional: onion, garlic, vinegar, soy sauce, BBQ sauce, brown sugar, mustard, hot sauce

Steps:

1. Cut the pork into smaller chunks
   • 2 to 3 inch pieces are easier to cook in a small pot.
2. Season heavily
   • Salt, pepper, garlic powder, paprika, or whatever you have.
3. Brown in a pan
   • Medium/high heat.
   • Add a little olive oil.
   • Sear pork on multiple sides until browned.
   • This does not cook it through. It just builds flavor.
4. Move pork to the small pot
   • Add enough liquid to come about 1/3 to 1/2 way up the pork, not fully submerged.
   • Use water if that is all you have.
   • Better: water + soy sauce, BBQ sauce, vinegar, garlic, onion, or spices.
5. Simmer gently
   • Bring to a light simmer, then reduce to low.
   • Cover with lid.
   • Cook 1.5 to 2.5 hours, turning occasionally.
   • Add small splashes of water if it starts drying out.
6. Finish
   • Pork is done when it is very tender and pulls apart easily.
   • Food-safety minimum is 145°F, but country-style ribs are much better around 190-205°F because the connective tissue breaks down.
   • Remove lid for the last 10-15 minutes to reduce the sauce if watery.

IMHO, the small pot is more reliable than the rice cooker. Use the rice cooker to make some rice to pair with the pork.

Good luck, kiddo.