When grilling boneless pork ribs, I like to do them Korean style, in long thin planks about 1/2 inch thick.
This allows me to fully cook the pork very quickly, keeping the meat moist and tender on the inside, while forming a nice crust (but not burning) the outside, when cooking directly over very hot coals.
Also, by increasing the grilling area of the pork, I get a lot more flavor from both the fire and any spices I’ve rubbed the meat with.
However, boneless pork ribs are slippery little suckers, and can be difficult to cut evenly and safely, when raw.
One trick we use often is to unwrap our ribs and place them on a plate or cookie sheet in the freezer for about 10 minutes. Flip and chill another 5 minutes, and the meat will have frozen just enough that it’s no longer slippery, and is firm enough to slice evenly.
Just a note: if you slice your ribs the other direction, into very thin (1/8th inch) squares, let thaw completely, and sprinkle with a little salt, it’s awesome when added raw to hot Asian style soups and hotpots (the boiling broth cooks the meat almost instantly).
This method will also improve your Cup O’ Noodles or bowl of ramen like you wouldn’t believe! Just make sure that water is boiling when you add the meat.