Oven-Baked Pork Ribs

Method

1. Remove the membrane from the ribs using a knife and a piece of paper to grip it; this helps the meat retract on the bone during cooking.
2. Season the ribs generously on both sides with salt and pepper.
3. In a baking dish, arrange sliced carrot, celery, onion, garlic cloves in their skins, sprigs of rosemary, marjoram, thyme, juniper berries, star anise, broken cinnamon stick, and musk yarrow herb (erba iva).
4. Place the seasoned ribs on top of the vegetables and herbs, then cover with the remaining vegetables.
5. Add a glass of white wine (you can use red wine or omit it).
6. Cover the dish with aluminium foil and bake at 105°C (220°F) for a slow, gentle cooking until the meat is very tender.
7. When done, separate the ribs from the vegetables. Strain the cooking liquid and reduce it to make a sauce.
8. Arrange the ribs on a tray and return to the oven at 180°C (350°F) to roast until nicely browned.
9. Remove the ribs, cut them individually, and serve with the reduced sauce.