Stewed Spare Ribs With Mushrooms

Preparation:

Preparation: Separate the ribs from each other and, if they are very fat, remove the excess fat before cooking them. Soak the mushrooms in a cup of hot water. Peel the onion, chop it together with the garlic cloves and put it in a pan together with the oil and the juniper berries which you will have lightly crushed with the blade of a knife. As soon as the mince begins to fry, add the ribs which should slowly brown together with the onion. Adjust the flame to half-high (not to minimum) and turn the pieces of meat often so that they brown evenly and the onion is cooked perfectly without scorching. Season with salt and a generous grind of pepper and when the humidity has completely evaporated, add the wine. Let it evaporate, add the tomato puree, cover and continue cooking for about two hours, adding a little hot broth as needed, bearing in mind that in the end the sauce must be abundant and not too small. Halfway through cooking, add the mushrooms squeezed out of the water and cut into small pieces. Serve the preparation piping hot together with a soft polenta. Pork ribs are the tips of pork ribs and take on different names in different areas of Italy. Thus we have the strips in Rome, the points in Milan, the tracchiolelle in Naples and in Tuscany they are used to prepare the rosticciana.