• 12 large pork ribs
• 3 cloves of garlic
• 1 sprig of rosemary
• 8-10 sage leaves
• 1 glass of white wine
• 4 tbs of extra virgin olive oil
• 4 tbsp olive oil
• Salt and pepper

Cut the ribs in half and prepare a mix of finely chopped garlic, rosemary and sage. 
Rub the ribs with the mix and add couple of pinches of salt and pepper.
Heat the olive oil in a pan and lay the ribs in there. 
Once the ribs are starting to brown on both sides, add ½ glass of white wine and continue to cook them until the wine has evaporated. 
Continue adding small quantities of white wine until the end of the cooking so that the meat stays tender.