Country-style ribs is the traditional name in United States. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Some country-style ribs are cut from the upper shoulder (Boston butt) rather than from the loin blade end. Both share the same heavy marbling and long-cook tolerance.
Anatomically adjacent — country-style ribs are cut from the blade-end of the loin (where chops also originate) but are thicker, more heavily marbled, and have rib-like proportions. Pork chops are centre-cut; country-style ribs are blade-cut.