That's right JEBIV. The cut is also referred to as flanken. Here in the islands we just call it "short ribs" lol. Usually a tough cut if not tenderized somehow. I use the following korean style marinade by Billy Parisi that makes it tender and adds great flavor.
1 medium onion
5 garlic cloves
1 tsp fresh ginger
1 asian pear, peeled and cored
1 kiwi, peeled
1 Fuji apple, peeled and cored
1 cup water
1 cup soy sauce
1/2 cup brown sugar
3 tablespoon sesame oil
1/4 cup honey
1/2 tsp black pepper
I throw it all in a blender and puree. Marinate overnight. Good for 3 lbs of ribs