I did not know where this cut of meat came from until now. It makes sense now that I know.
Be aware,
@HoosierKettle, that I've also seen a product labeled "Country Style Ribs" that was, in fact, a section of the small end of a boneless pork loin. They butterflied it, then sliced across it making 8-10 "ribs" about an inch wide and maybe 3" long.
Obviously, these would take a little different cooking technique due to lower fat content of pork loin.
BTW,
@Troy, those look d@mn good ! ! !
BD