What our local grocery store does carry is boneless “country style” shortribs. When Koreans immigrated to Los Angeles, this cut was very hard to come by, so they started using what is now called LA Cut (or flanken cut, if you’re not in LA)
I’ve talked about my recent love of Hawaiian food two other times now on the blog, Kalua Pork and Spam Musubi, and these Maui-Style Kalbi ShortRibs from Alana Kysar‘s new cookbook Aloha Kitchen is definitely being inducted as one of my favorite all-time Hawaiian dishes