Pork ribs with butter and sage

Preparation:

Preparation: Trim the bone of the ribs and flatten them a little with the meat tenderizer. Melt the butter in a saucepan and flavor it by browning the sage leaves. Then lay the meat on it and cook for 5 minutes on both sides. Salt, pepper a little. In the end the meat must be soft, golden and well cooked even close to the bone. Accompanying wines: Barbera Del Monferrato DOC, Merlot Del Piave DOC, Rosso Conero DOC.