That’s a conventional rack. Breast / belly ribs lay flat, like pork or beef (just smaller & fattier).
This is a pretty classic cut, so it really depends on what you’re looking for.
My favorite is single chops cooked any which way (plain, lightly seasoned with aromatics herbs & spices, fried in egg batter, coated with potato, cooked in an indian gravy). We sometimes do double chops for these, but if it’s being cooked correctly, single is my preference.
They’re great seasoned Sichuan-style with cumin & Sichuan peppercorn too, then pan-seared quickly.
But if you want a wowza, whole rack is impressive for a crowd. Some links on your earlier thread:
