Preparations
Button Ribs - Button ribs are flat, circular shaped bones located at the sirloin end of the loin. They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the last 4 to 6 bones on the backbone that do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button and connects them together.
Country-style ribs - Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. Because they contain no rib bones they are technically not ribs.
Rib roasts - Rib roasts (a.k.a. bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2' long and 6" thick. They are sold whole or in sections.
Rib chops - Rib chops are pork steaks or chops that include a back rib bone and the loin meat attached. They are lean and tender.
Riblets - Riblets are prepared by butchers by cutting a full set of spare ribs approximately in half. This produces a set of short, flat ribs where the curved part of the rib is removed.
Source: wikipedia.org