Spare ribs Al Iavècc

Preparation:

Preparation: Put the ribs cut in half in a medium-sized lavècc. When arranging them, take care to place their fatty part in direct contact with the bottom of the pot. Switch to the fire and let it cook (almost toast), often turning the ribs. After five to ten minutes, add the mixed herbs (thyme, basil, pepper and garlic) and then--immediately--the wine, which is gradually poured in small quantities so as to always keep the ribs moist. (Remember that the wine must not be cold). Let it cook for another hour and a half. Fifteen minutes before the end of cooking, salt. Bring the lavècc to the table and serve the ribs hot, directly on the plates.