I've been seeing these at my local Costco (Indianapolis) for the last few weeks.  I've never seen them before.  I'm intrigued but not quite sure what one would do with ribs the way they're cut.

Anyone have any experience with this type of rib cut?  In case the pictures aren't clear enough, they're spare ribs but cut in 1-1/2" strips (across the bone) on a band saw.

Do a google search for Korean short ribs as I think that may give you some ideas.

Aren't these in some way also the Riblets at Applebees (?).
I have cooked them hot and fast with an Asian bbq sauce but apparently did not do them right, they were O.K. but definitely needed more work.

I was thinking about Asian style, but over heat closer to 300 instead of screaming hot.  Or perhaps a little of mild smoke at first then into a covered foil pan to braise and become tender.

I was thinking smoke on low and then sous vide.

Just bought a 3 rack pack of baby backs for $1.99/lb at Fresh Thyme.

No, not quite!

Aren't these in some way also the Riblets at Applebees (?).
I have cooked them hot and fast with an Asian bbq sauce but apparently did not do them right, they were O.K. but definitely needed more work.

Pork Loin, Riblet - This item is derived from the transverse processes and associated lean from the lumbar vertebrae of any IMPS bone in pork loin after removal of the tenderloin and the loin eye. Riblets shall; contain no less than 4 transverse processes (sometimes referred to as “paddle” or “finger” bones); be held intact by associated lean; and include no more than two rib bones. This item shall be trimmed practically free of surface fat.