Pork ribs in white wine

Preparation:

Preparation: In a rather large saucepan, heat two tablespoons of oil and a large knob of butter with the four sage leaves. When the leaves are lightly browned, place the tacks in the container and brown them over high heat for a few minutes, turning them continuously. Then reduce the heat and cook for 20 minutes. Add salt and pepper and continue cooking for 40 minutes, occasionally sprinkling the ribs with wine, without pouring it all at once because the meat must be soft, but dry. Transfer to the hot serving dish. Accompanying wines: Oltrepò Pavese Bonarda “Vivace” DOC, Chianti Colli Aretini DOC, Cilento Rosso DOC.