Not super accurate measurements for this one. With the marinade you can obviously play around a bit. Just make sure there’s enough acid (wine, vinegar), seasoning (s&p) and whatever other flavours you like. Fresh herbs like rosemary, thyme or sage also work well. I usually like to marinate these babies overnight in the fridge, but just a couple of hours at room temperature is also fine.

I also like to use a glass roasting dish I have with a handy plastic lid because then I can use the same marinating dish for cooking (the lid is also good if you’re keeping it in the fridge overnight, plus it’s extra easy to occasionally shake it up and slosh the marinade around, getting it all over the ribs). Otherwise, just marinate the ribs in a large bowl, turning often to keep them coated on all sides. Then transfer them to a baking dish to cook, draining off most of the marinade (but keep it to one side in case you want it for basting). Anyhow, really tasty comfort food, made even better if you take advantage of the oven being on to roast some veg on the side.

Ingredients and instructions below…
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