Pork anatomy, this bone is called ''paletta'' 

I discovered that it is a very valuable portion of the pig, the shoulder, where the muscles are inserted at the level of the shoulder. The classic headstock has in fact ''attached'' the relative piece of bone. Slow cooking makes the ribs tender, soft, and succulent. For the rest, you will need a lot of patience. On the other hand, however, once baked, all you have to do is wait. To get ribs with a characteristic "American taste", you need the bbq sauce that you

can find in supermarkets. 

Ingredients 

a small piece of carrot, celery and onion 

few sprigs of rosemary

bay leaf

half a teaspoon of EVO oil 

pepper, nutmeg 

3-4 cloves garlic

1 teaspoon cornstarch

water to taste

Preparation

In a roasting pan with a lid, fry the chopped vegetables in oil over high heat with the nut to flavor. Remove the scoop from the vacuum package and place it on the sauté with all its gelatin, add the herbs and aromas, then drizzle with white wine. Place the pan in a preheated oven (180-190°C) for at least 30-40 minutes. Halfway through cooking, open the oven to wet the surface of the meat with its own juices. If you want the accompanying sauce, remove the scoop from the baking pan, add to the juices of the meat a little water and a teaspoon of cornstarch and work on low heat until thickening of the sauce.