Rosticciana (pork ribs)

To cook the ribs indoors, cut into individual ribs. To cook outside on the bbq leave the rack whole.
Put in a large frying pan and add the rosemary, garlic and a 1/ cup of water. Cover and cook over low heat for about an hour, turning frequently, until the water has completely evaporated.
Increase the heat, add the salt and wine and allow to reduce gradually, browning the meat evenly on all sides.
The ribs can also be roasted in the oven: put all the ingredients together in a rectangular, oven dish and roast for forty minutes at 180° C (350 F)
If you have a charcoal or wood fire, or barbecue, you can cook them on a warmed grill for about an hour until golden.
Sprinkle with salt before bringing to the table and serve with beans in oil or sautéed spinach.

To grill the ribs, combine the wine, garlic and rosemary. Place ribs in a shallow pan and pour the mixture over and marinate 30 minutes. Cook as directed above.