-
1
Heat the oven to 325 degrees.
-
2
In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
-
3
Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up.
-
4
Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs.
-
5
Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs.
-
6
The liquid should come about 2/3 of the way up the sides of the meat.
-
7
Add more stock if needed.
-
8
Cover the pan tightly with layers of foil.
-
9
Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
-
10
Remove from the oven and carefully remove the foil.
-
11
When the ribs are cool enough to handle, transfer them to a dish.
-
12
Remove and discard the bones and any bits of vegetables and spice.
-
13
Strain the liquid in the pan through a sieve and discard the solids.
-
14
Let the liquid settle, then spoon off the fat or use a fat separator.
-
15
You should have about a quart of liquid.
-
16
(At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
-
17
To finish the dish, heat the oven to 375 degrees.
-
18
Put the strained liquid back in the roasting pan and bring to a boil on the stove.
-
19
Add the meat in a single layer.
-
20
Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes.
-
21
Serve the ribs with extra sauce.
