SEPARATE THE RIBS CUTTING BETWEEN EACH RIB OR HAVE YOUR BUTCHER DO IT.
HEAT 4 TBSPS OF OIL IN A LARGE, STEEP-SIDED PAN TILL SMOKING.
DRY THE RIBS WITH PAPER TOWELS, SALT AND PEPPER.
BROWN THEM ON ALL SIDES MAKING SURE NOT TO CROWD THEM.
TRIM, PEEL AND ROUGHLY CHOP THE GARLIC. CHOP THE SAGE.
WHEN THE RIBS ARE NICELY BROWNED REMOVE TO A PLATE. POUR OFF THE OIL.
ADD A FEW TBSPS OF OLIVE OIL TO THE PAN. TOSS IN THE GARLIC AND SAGE. STIR BRIEFLY UNTIL YOU START TO SMELL THE GARLIC. PUT THE SPARERIBS BACK IN THE PAN AND POUR IN THE 2 CUPS OF WHITE WINE. COVER AND COOK ON A LOW FLAME FOR ABOUT AN HOUR OR UNTIL THE RIBS ARE EASILY PIERCED WITH A FORK.
ONCE THE RIBS ARE BRAISING, TRIM THE TURNIPS. TRIM AND PEEL THE CARROTS. ADD TO THE PAN WITH THE RIBS.
IF THE GREENS ARE IN GOOD SHAPE, SAUTE THEM WITH OLIVE OIL AND A FEW TBSPS OF BUTTER AND SERVE WITH THE RIBS.
WHEN THE RIBS ARE DONE, ARRANGE ON A PLATTER WITH THE VEGETABLES AND THE TURNIP GREENS.
SERVES 4-6
