Instructions: Bouquet Garni: l teaspoon dried thyme leaves, 2 dried bay leaves, 4 large sprigs parsley in cheesecloth bag, tied at the top.

Place ribs in large non-metal dish or resealable plastic food storage bag. Add carrots, celery, onion, garlic, bouquet garni, peppercorns, juniper berries, wine, 1/3 cup of oil. Cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours. Drain ribs and vegetables, reserving marinade and bouquet garni. Separate ribs and vegetables; set aside. Heat remaining 1/3 cup of oil in 6 quart heavy pan over high heat. Cook half of the ribs at a time in oil for 2 to 3 minutes on each side. Drain excess fat from ribs. Add vegetables and quartered potatoes to pan.

Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until vegetables and potatoes begin to brown. Mix reserved marinade, bouquet garni, ribs, vegetables, potatoes and broth in pan. Heat to boiling reduce heat to low. Cover and simmer 1 hour to l hour and 30 minutes or until ribs are tender. Pour ribs and vegetables into a colander over a medium saucepan. Reserve ribs and potatoes; reserve sauce in saucepan. Discard vegetables. Skim fat from sauce; heat to boiling. Stir in salt and pepper. Stir in butter until melted. Place ribs and potatoes on a large serving platter. Pour 1 - 2 cups sauce over ribs.

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