These Short Ribs come from the rib cage of our pigs, specifically the rib plate. The meat on those ribs is desirable because it features a glorious combination of meat and fat. Cutting them down into small pieces makes them easier to cook, eat, and share.
We love braising these in a mixture of brown sugar, onion, and apple cider vinegar. As with all braises, make sure to give your meat a really good sear before adding liquid.