The other day, I prepared a cut of pork called “Finger Ribs”, as labeled by the House…What was it, what charcouterie did it come from? They were a very lean cut, no bones, they almost seemed like a loin or sirloin cut?
I believe they would make great "rib tips"or “burnt ends” on the BBQ, be great for BBQ Spaghetti… but I’d like to know how to order it?