Braised Spareribs with Cabbage, Roman Style

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, peeled and crushed
• 2 or more dried red chiles, like serrano
• 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
• Salt and black pepper to taste
• 3 bay leaves
• 1 head of Savoy or green cabbage, 1 1/2 to 2 pounds, cored and shredded
• 1 cup dry white wine
• Chopped fresh parsley leaves for garnish

1. Put the olive oil in a large deep skillet or flameproof casserole with a lid and place over high heat.
2. A minute later, add the garlic and chiles.
3. When they sizzle, add the ribs, meatiest side down; sprinkle with salt and pepper and add the bay leaves.
4. Cook, more or less undisturbed, adjusting the heat so the meat browns nicely, for 5 to 10 minutes.
5. Turn the ribs and brown again.
6. Transfer the ribs to a plate.
7. Pour off any excess fat and add the cabbage and some more salt and pepper.
8. Cook, stirring occasionally, until it browns a bit, then add the wine and stir to release any brown bits stuck to the bottom of the pan.
9. Return the ribs to the pot; adjust the heat so the mixture simmers steadily but not violently, then cover.
10. Cook, checking occasionally to make sure the mixture does not dry out (if it does, add a little more white wine or water).
11. When the ribs are tender and the cabbage is very softthis will take at least 45 minutes and possibly up to an houruncover the skillet.
12. If the mixture is soupy, turn the heat to high and cook, stirring occasionally and carefully, until it is more of a moist stew.
13. Garnish and serve immediately or cover and refrigerate for up to a day before reheating.

extra virgin olive oil, garlic, red chiles, spareribs, salt, bay leaves, savoy, white wine, parsley

Taken from www.epicurious.com/recipes/food/views/braised-spareribs-with-cabbage-roman-style-386289 (may not work)