The Amateur Gourmet made these and posted the recipe with tons of photos (he attributes it to the Babbo Cookbook). I followed his lead and used a Chianti but made the full recipe that calls for 4 ribs. The only issue for me was the cooking time. After 2 hours in the oven the ribs were done, but they were not all falling off the bone. This may have been because the ribs were not all the same size - 2 were bigger and 2 were smaller. The first night I served the ribs with tomato gnocchi from Ohio City Pasta. The second night I skimmed off a lot of fat and used the leftovers (meat pulled off of the bones and added to pot) as a pasta sauce served over whole wheat bow ties.