Before you prepare your pork ribs with white wine and wild fennel, first make sure the ribs have been trimmed well. If you find any splintered bone, wash well under running water and use a clean cloth to pat dry.
Peel and chop the onion and place it in a pan with the oil; allow the onion to gentle soften; add the ribs and leave to cook for a few minutes. Now add the chopped herbs, and the chili pepper cut into small pieces. Brown the ribs over a low heat for about 15 minutes on all sides. Stir often and make sure the onion does not burn. Add the white wine, fennel and salt, as required. Cover the pan with the lid and simmer. Add a drop of hot water when needed, and remember to put the lid back on immediately. When the ribs are soft, reduce the juices and allow the meat to brown. The pork ribs are ready to eat: accompany them with a salad, some potatoes or mashed potato or as a winter alternative, with some polenta.