Medieval Pork Ribs

Using what was available in the Medieval Era, 

I came up with this recipe.

2 pounds boneless Pork Ribs
Poudre Forte
Olive Oil
1/4 cup Red Wine
3 to 4 cups Beef Broth/Stock
1 medium Onion, diced
2 to 3 cloves of Garlic, minced
Tomato Paste (homemade or canned), for thickening

Rub poudre forte into all sides of the ribs. In a large cast iron pot, add a little olive oil, just enough to cover the bottom of the pot to keep the meat from sticking. When the oil is hot, add in the ribs and sear them on all sides. Deglaze the pot with the red wine and then add in the beef broth. Bring to a boil and add in the onion and garlic. Reduce heat to a low simmer, cover and cook 1 1/2 hours. Add in some tomato paste - make the sauce as thick as you like it. Cover the pot and let cook another 30 to 45 minutes or until the meat is tender. Serve warm.