Directions

1. Ribs and Sauce Method: To make the sauce, trim the edges of the ribs, which will leave you with approximately 2.2 lbs. Cut them into pieces. Pre-heat a cooking pot and caramelize the ribs with 2 tbsp. of olive oil and 2 tbsp. butter. Add 1 small chopped onion and 5 chopped cloves of garlic. Sauté until the onion becomes translucent and add 1/2 cup wine. Let the alcohol evaporate, add 2 cups chicken stock and 4 1/2 cups water. Cook at a low heat for approximately 2 hours. Strain and store in the refrigerator. Remove the fat from the surface (store it for later) and split the remaining stock in two parts.
2. Cut the middle section of the ribs in two and season with salt, 10 crushed black peppercorns and 2 sprigs rosemary. Place them in a vacuum cooking bag and add 3 crushed, unpeeled garlic cloves and the remaining 3 1/2 tbsp. olive oil to the bag. Seal it and cook for 18 hours, at 150 degrees Fahrenheit. When the meat is cooked, open the bag, debone the ribs and place them in a flat surface, skin face down. Cover with plastic wrap and store in the refrigerator.
3. Edible Wild Plant Polenta Method: Blanch the leaves of the wild plants (Barbados gooseberry leaves, sorrel leaves, and Nasturtium leaves) first in a cooking pot with boiling water and a pinch of salt and then transfer them immediately to a bowl with iced water. Strain thoroughly and chop the leaves unevenly. Sauté 7 tbps. chopped onions in a pan with 3 tbsp. olive oil. Add the wild plants and sauté for a couple of minutes. In a cooking pot, boil 4 ¼ cups (1 liter) of water with a pinch of salt. Add 1 cup polenta cornmeal, lower the heat and whisk. Add 2 cups chicken stock little by little until the texture is right. Add the wild plants, remove the pot from the stove and then add 3 tbsp. butter, 5 tbsp. parmesan and the ground black peppercorns. Stir well and let it sit.
4. Final steps: Remove the ribs from the refrigerator and cut them into 4 or 6 pieces. Pre-heat a pan and brown the pieces with the fatty side facing down, using olive oil and butter. Add half of the previously reduced stock and deglaze the ribs. Heat the other half of the stock and stir it with a bit of the previously stored fat. Serve the polenta on a deep plate with a piece of the ribs on top. Add the stock and finish with fresh purslane leaves.