Pork Ribs

500 grams (approx. 17.6 ounces) of rosticciana (pork ribs)
2 tablespoons of olive oil
fennel seeds
1/2 cup of white wine
salt and pepper

Cut the ribs into small pieces and put them in an cast iron pan with the oil and fennel seeds. Let it brown, first slowly, and then more quickly, turning up the heat. When the meat is nicely browned, pour the wine over it and add salt and pepper to taste. Serve hot with a side dish of salted rape with oil and garlic.