We love cooking with these ribs because they’re really versatile. They have enough fat and marbling to keep the meat moist, unlike leaner cuts like tenderloin or loin. These “ribs” are also great for stews and kebabs, or when you need just a little bit of pork for a stir-fry. And the best part about these ribs is that they can withstand low, slow cooking like braising, or, since they’re cut into such small pieces, can be cooked quickly over high, direct heat like grilling. Try putting your favorite spice rub on them or marinating them for tasty kebabs!