-
1
First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off).
-
2
Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper.
-
3
Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar.
-
4
Cover and refrigerate 6 to 12 hours.
-
5
Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side.
-
6
Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes.
-
7
Drizzle with the honey and roast for 10 minutes.
-
8
Turn the ribs over and pour the milk and cream over them; roast for 1 hour.
-
9
Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices.
-
10
After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top.
-
11
Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them).
-
12
You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers.
-
13
Cut into 1 or 2 bone sections and serve with the mushrooms, if using.
