Around here, in central Pennsylvania, they are called country style ribs. I know they go by other names in other places. Here's a definition I found online.
"What Are Country Style Ribs?
Cut from the blade end of the pork loin, next to the shoulder, these ribs contain a lot of fat, and may or may not contain bone. They are not the easiest eating type of rib for eating with the fingers because of the placement of the fat throughout the meat and the shape of the bone. But they are tasty.
When barbecued, the high fat content of these beauties keeps the meat moist and tender, and adds a lot of great flavor. They can be grilled over low, direct heat, or slow barbecued using the indirect grilling method. When the internal temperature reaches 165F, they're done, but they can be cooked longer for more tender eating. When they reach 180-190F they'll be falling apart."