Marty wrote about country style ribs:

>> Because of their shape, you can easily cut them into cubes for kabobs.
>
> Per the link I posted which I should have prefaced with "everything you
> ever wanted to know about country style ribs", because it is a history of
> what they are and how they got that way, it's most likely pork butt and as
> such isn't likely to do well with a real fast hot cook typical of kabobs.
> The temp needs to get up there and spend a little time rendering and
> breaking down the fat and collagen.

That's true; I neglected to say that I'd cook the kabobs over a medium or
low fire. The particular idea I had in mind was something like this:

Viet Charcoal Grilled Pork Kabobs

PORK
3 1/2 to 4 pounds country-style pork ribs

Cut into 1- to 1 1/2 inch cubes.


MARINADE
2 tablespoons nuoc mam
1 tablespoon salt
2 tablespoons sugar
2 green onions, mashed
3 garlic cloves, mashed

Blend until smooth.

Marinate the pork for one hour at room temperature.
Grill over low to medium coals until golden brown.

Serve with plain rice and the following salad or pickles.


Vietnamese-style Salad

Salad dressing:
1/3 cup vinegar or 5 tablespoons fresh lemon juice
1/3 cup water
3 tablespoons sugar

Combine in the bottom of a serving bowl.

Pick and choose whatever vegetables you have or like from the following
list:
Onions (or scallions or shallots)
Radishes (including daikon)
Carrots
Celery
Bell Pepper (any color -- you can use spicy peppers if you prefer)

Shred or chop the vegetables finely, add to the bowl with the salad
dressing, and marinate in refrigerator for about one hour. Before serving,
add any or all of the following:

Cucumber -- peeled, halved longitudinally and seeds scooped out, and sliced
diagonally
Lettuce -- torn into pieces which will fit on a fork easily
Bean Sprouts -- washed well and the little "head" removed


Vietnamese-style Pickles
2 pounds white radishes
1 carrot (about 2 ounces)

Peel carrot and radishes. Slice them thinly or cut them in small strips. Add
2 teaspoons salt. Mix well, allow to stand 5 min. Rinse well. Mix 5
tablespoons sugar with 1 cup vinegar.

Marinate radishes and carrot slices or strips in the sugar and vinegar
mixture
1 hour before serving. It can be made in advance and kept in refrigerator
for
about a week.

Vietnamese pickles are to be served with meat dishes such as charcoal
grilled
pork, pork chop or tenderloin with spices or with Vietnamese appetizers like
spring rolls.

Bob Terwilliger wrote in rec.food.cooking:

> Marty wrote about country style ribs:
>
> > > Because of their shape, you can easily cut them into cubes for
> > > kabobs.
> >
> > Per the link I posted which I should have prefaced with "everything
> > you ever wanted to know about country style ribs", because it is a
> > history of what they are and how they got that way, it's most
> > likely pork butt and as such isn't likely to do well with a real
> > fast hot cook typical of kabobs. The temp needs to get up there
> > and spend a little time rendering and breaking down the fat and
> > collagen.
>
> That's true; I neglected to say that I'd cook the kabobs over a
> medium or low fire. The particular idea I had in mind was something
> like this:
>
> Viet Charcoal Grilled Pork Kabobs
>
> PORK
> 3 1/2 to 4 pounds country-style pork ribs
>
> Cut into 1- to 1 1/2 inch cubes.
>
>
> MARINADE
> 2 tablespoons nuoc mam
> 1 tablespoon salt
> 2 tablespoons sugar
> 2 green onions, mashed
> 3 garlic cloves, mashed
>
> Blend until smooth.
>
> Marinate the pork for one hour at room temperature.
> Grill over low to medium coals until golden brown.
>
> Serve with plain rice and the following salad or pickles.
>
>
> Vietnamese-style Salad
>
> Salad dressing:
> 1/3 cup vinegar or 5 tablespoons fresh lemon juice
> 1/3 cup water
> 3 tablespoons sugar
>
> Combine in the bottom of a serving bowl.
>
> Pick and choose whatever vegetables you have or like from the
> following list: Onions (or scallions or shallots)
> Radishes (including daikon)
> Carrots
> Celery
> Bell Pepper (any color -- you can use spicy peppers if you prefer)
>
> Shred or chop the vegetables finely, add to the bowl with the salad
> dressing, and marinate in refrigerator for about one hour. Before
> serving, add any or all of the following:
>
> Cucumber -- peeled, halved longitudinally and seeds scooped out, and
> sliced diagonally Lettuce -- torn into pieces which will fit on a
> fork easily Bean Sprouts -- washed well and the little "head" removed
>
>
> Vietnamese-style Pickles
> 2 pounds white radishes
> 1 carrot (about 2 ounces)
>
> Peel carrot and radishes. Slice them thinly or cut them in small
> strips. Add 2 teaspoons salt. Mix well, allow to stand 5 min. Rinse
> well. Mix 5 tablespoons sugar with 1 cup vinegar.
>
> Marinate radishes and carrot slices or strips in the sugar and
> vinegar mixture 1 hour before serving. It can be made in advance and
> kept in refrigerator for about a week.
>
> Vietnamese pickles are to be served with meat dishes such as charcoal
> grilled pork, pork chop or tenderloin with spices or with Vietnamese
> appetizers like spring rolls.

Mega-yummies from here!

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