There's a "butchers' cut" (sold at least in the US Southwest/South) called "Boneless Ribs", often strips trimmed from the shoulder. The ones in the meat case are too thick and meaty to be compared to the "real thing" but can be cooked "Shanghai Style" or in standard Chinese resturant fashion to produce the results for which you search.

Chinese restaurants moving to "boneless ribs"? A money saver, because they are all meat, no bone and often cheaper often than even Cryovac full rib packages.