Boy oh boysee! With that who needs the loin? Looks awesome. I have an old chinese recipe for red cooked pork belly that I can no longer eat (too much fat. I can no longer eat it without getting ill) major bummer!
Looks a bit like the pork forequarter we get pretty much as standard here, except its prob more towards the back of the pig. What we get has more meat underneath.
Shroom, I agree - recipes for pork spareribs that I've looked for on the net end up looking like nothing I've seen at the butcher here. What we get sold as spareribs look totally different to the end results in those recipes. I'm not sure what you'd call what we get, but it looks more like pork belly with a few soft ribs in it, cut into inch thick rashers (not salted or cured).