Preheat the oven to 180°C. Cover a baking tray with baking paper and place the pork ribs on it. Add 5 or 6 crushed juniper berries, 2 tsp oregano, a tsp crushed rosemary and a tsp thyme, 2 sage leaves and 2dl dry white wine, after salting and peppering them to taste. Put everything in the oven for 40 minutes until all sides are baked golden brown. Serve hot with mostarda purée of figs.