Braised Pork Ribs

Trim excess fat from the ribs. Heat the oil in a 12-inch saute pan over medium-high. Add the meat so the pieces don't touch. Sprinkle with salt and pepper. Brown over medium heat to dark and crusty. Repeat if all the pieces didn't fit. Remove the meat to a platter.

Over medium heat, saute onion and parsley to golden brown, taking care not to burn the brown glaze in the bottom of the pan. Stir in the garlic, bay leaves and spices, along with the meat. Pour in the wine and reduce to practically nothing, scraping up brown bits from the pan's bottom as it bubbles.

Stir in tomatoes and olives, and bring the mixture to a very slow bubble over low heat. Cover tightly and cook over low heat for 1 hour, or until meat is tender. Taste for seasoning and deep rich flavor. If flavor is thin, simmer uncovered to concentrate flavors, then decide if salt is needed. Skim off any fat. Stir in basil and serve hot.