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1
Preheat the oven to 425F.
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2
Rub the ribs generously with salt and pepper and arrange them in one layer on a very large roasting pan, cutting them into two slabs if necessary.
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3
Bake the ribs for 15 minutes, then reduce the oven temperature to 275F and add the wine to the pan.
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4
Cover and seal the roasting pan very tightly in a double layer of aluminum foil and bake the ribs until the meat comes apart easily when you prod it with a fork, about 4 1/2 hours.
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5
While the ribs are baking, make the sauce: Place the apples, lemon juice, and 1/4 cup water in a large saucepan and bring to a boil over medium-high heat, stirring from time to time.
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6
Reduce the heat to low, cover the saucepan, and cook until the apples are almost falling apart, about 25 minutes.
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7
Let the apples cool slightly, then place them in a food processor and process until a coarse puree forms.
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8
Remove the ribs from the oven; increase the oven temperature to 425F.
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9
When the meat is cool enough to handle, gently pull out the bones (they will slip out easily) and scrape off the excess fat.
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10
Cut the ribs into 8 to 12 pieces and, using a spatula, transfer them to a large baking sheet lined with aluminum foil.
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11
Make the glaze: Place the beef stock, balsamic vinegar, soy and Worcestershire sauces, and honey in a medium-size saucepan.
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12
Bring to a boil over medium heat, stirring, and boil until the glaze is syrupy and has reduced to about 1/3 of a cup, about 12 minutes.
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13
Whisk in the sunflower oil.
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14
Brush the ribs all over with the glaze and bake until caramelized, about 10 minutes, watching that the ribs dont burn (start checking after 5 minutes).
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15
If youd like them more caramelized, pass them under a broiler for a few minutes, at least 6 inches away from the heat.
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16
When ready to serve, reheat the applesauce on the stove top or in a microwave oven before serving.
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17
Line a large serving platter with watercress.
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18
Using a spatula, transfer the ribs to the platter and season them judiciously with flaky salt.
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19
Serve at once with the warm applesauce.
