Preparation

1. Peel and finely chop the onion.
2. Pour two tablespoons of extra virgin olive oil into a cast iron or thick skillet type bottomed pan and heat over medium/high heat for a few minutes. 
3. Add the chopped onion, lower the heat and sauté them for about 8 minutes.
4. Remove the onion from the pan and set it aside. 
5. Place the ribs in the pan, raise the heat and brown them well on all sides.
6. Simmer with the white wine and let the alcohol evaporate. 
7. Add the onion, the tomato puree, the stock-cube and the fresh basil leaves. 
8. Cook on low heat for about 90 minutes.
9. Once cooked, you can use the sauce to flavor an excellent plate of spaghetti or serve the pork ribs with sauce with lightly browned bread slices.