Pork belly covers the ribs in a pig's carcass...
The butcher clices off the posrk belly (which you can then use to make bacon, etc.) and the ribs with meat attached become the spare ribs you will find in a grocery store. Unsmoked bacon is one way of defininf the pork belly--you can make it into pancetta, sllice off the skin and use it to line a cooking vessel for cassoule, and the skinned pork belly is a delight in many guises from slow-roasted to deep-fried, an ingredient to sausage as a replacement for back fat, or even cubed as a sesoning for baked beans. Emeril will be proud to kow that you use pork belly!