I've been meaning to document my FIL beef rib recipe. This is how he grew up cooking them in Monterey, Mx. It's cooked hot and fast, and the taste and texture is more like a steak.
I'm also documenting my hillbilly sous vide ribeye's with dizzy pigs 'raising the steaks'
Beef ribs, individually cut, then slice to the bone every inch or so. You'll see this once they cook. Generous lime, and little salt on each, pack tightly with onion slices and marinade for an hour or so. Not longer.