Ask your butcher to cut the ribs into 5 equal-size pieces.
	
Preheat the oven to 425°F.

Sprinkle the ribs on both sides with the salt and pepper. Place the ribs, with the curved sides up, in an 11-by-15-inch glass baking dish. Roast, uncovered, for 30 minutes. Remove from the oven and pour off any accumulated fat from the dish.

Reduce the oven temperature to 325°F.

Turn the ribs so the curved sides are down and they touch the bottom of the baking dish. Pour in the wine and stock. Cover tightly with aluminum foil or a lid and roast until you can easily pull the bones out of the ribs, about 1 1/2 hours more. 

Remove the ribs from the baking dish. Pour the juices into a small saucepan and carefully remove the fat from the top. Set over medium heat and bring to a simmer.

Meanwhile, in a small bowl, whisk together the cornstarch and water to make a thick, smooth slurry. While the juices are simmering, whisk in a little of the slurry to thicken; add only what you need to make a lightly thickened sauce that will just coat the back of a spoon. Simmer very slowly for 5 minutes to allow the cornstarch to fully cook. If you have reduced the sauce too much, whisk in a little wine or water 

Serve the ribs right out of the oven, or finish them on the grill: Prepare a medium-low fire in a grill and grill the ribs, turning once, for 5 minutes per side. 

Transfer the ribs, curved sides up, to a deep platter. Pour the sauce over the top of the ribs and serve immediately. If you have any extra ground peppercorns, serve alongside for diners who want more heat. Enjoy with a glass of Zinfandel.