I have a comment or two and a question. First, seems to me the term "small ends" is a bit elusive depending on terminology used across our great land. Around here, I’ve purchased pork called "rib tips", quick, easy and delicious. Today I drove up to Ruidoso to get a load of Alfalfa for the Longhorns as well as some provisions. I’ve been keeping my eye on a little store front announcing "Carniceria coming soon". Oh yes, they were open for business today. Stopped in, great find, great folks, all 2 of them! One spoke english, however, when discussing food I am bilingual!. Looked around, great Mexican products. Meat counter was impressive, not large but fresh items put forth by 2 amigos proud of their offerings and eager to special cut as well as marinate purchases.
I bought what they called "short ribs". Don’t get excited here, I’ve had "short ribs" and love them.
Difference here being(the meat), these are not more than 1/3 to 1/2 inch thick cut across the bone, about 5 ribs in length, sorta disected. I declined their offer to spice them up, next time probably. I wanted to knock down these rascals all on my own.
QUESTION. Are you familiar with this cut and I look forward to your suggestions as to how to prepare.
PS……. I will be shopping there in the future to support this refreshing change in customer service.