Costela ponta de agulha is the traditional name in Brazil. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Both whole bone-in beef rib cuts cooked over fire. Costillar is the Argentine-asado tradition, costela ponta de agulha is the Brazilian-churrasco vertical-fire-grill tradition. Same general anatomy with regional cooking differences.
Same general anatomical region (front of the chest plate / rib cage) but distinct cut: asado de tira is a thin (~½-inch) cross-cut Argentine strip, costela ponta de agulha is the whole long cut along the bone, slow-grilled for hours.
Both are whole-along-bone slow-cooked beef ribs from the chest/plate region. Plate ribs is the Texas-BBQ-tradition smoke-for-12-hours version; costela ponta de agulha is the Brazilian-churrasco vertical-fire-grill version with more cartilage. Different cooking traditions, very similar cut.
Anatomically adjacent — costela ponta de agulha is just behind the brisket on the same chest section. Both rely on long slow heat to render their fat and connective tissue.