First, seal the ribs on the griddle or grill and then place them on a baking sheet, season them with salt, pepper, rosemary and thyme, and cover them halfway with a mixture at 50 % white wine and chicken broth.
Then, low the temperature of the oven to 120, keep another 60 minutes of cooking, and remove from the oven.
Put honey in a saucepan, half ketchup and the other half mustard, some strands of saffron, rosemary and boil well linking all the ingredients. This mixture should be placed on the ribs, once we have removed them from the oven.
To accompany, cut into medium-sized potatoes, poach them in olive oil over medium-low heat, fry them on a high heat and, when they are removed from the heat, season them with salt and pepper.