Plate ribs is the traditional name in United States. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Both whole-along-bone slow-cooked beef ribs from the plate region. Costillar is grilled flat on parrilla or vertically on asador a la cruz over coals; plate ribs is smoked low-and-slow over post-oak in Texas BBQ tradition. Different cooking, same cut.
Same general anatomical region (short plate / chuck rib), but cut differently: asado de tira is a thin (~½-inch) cross-cut Argentine strip, plate ribs is the whole long bone-in slab smoked low-and-slow.