This is the original English spare rib, as opposed to the Chinese spare rib, which is a bony invention, carrying little meat. The other name for a shoulder chop is a chine chop. It comes from the shoulder, i.e. a continuation of the rack; if taken from a cow, it is called a prime rib, so it has all the flavour and plenty of inter-muscular fat to keep it soft during cooking. The cut sits under the collar bone, so there is no skin – i.e. crackling – to worry about.