"danish style ribs"? What is that about? I've had a lot of ribs but don't have a single clue what danish style ribs are.

I wondered the same thing but it does look like a good place to try!

The term Danish Ribs is a bit of a misnomer. A "Danish Rib" began as a way to sell the left over pieces when trimmed from a Danish Ham. Restaurants try to say that they are more tender than other ribs. The only reason that may be consider true is they have to be cooked so long. There is typically much less meat on them than a regular rib.

It is kind of like the day a butcher looked on the floor at all the leftovers and decided to invent Scrapple!

For me, the only good reason to use "Danish Ribs" is in the stock pot.