Pat the pork ribs dry with paper towels.
Measure and chop all the ingredients for the recipe.
In a small bowl, mix together the oil, minced garlic, salt, cumin, oregano, merkén, parsley, and paprika.
Rub the ribs on both sides with this seasoning mixture.
Place the ribs in a roasting pan with the white wine, water or chicken broth, bouillon cube, and bay leaf.

Preheat the oven to 325°F (162°C).
Roast the ribs in the oven for about 1 hour and 45 minutes. Make sure the pan never dries out completely so the bottom doesn’t burn.
Cut the ribs and serve with the cranberry beans and basil pebre.

PILCO-STYLE CRANBERRY BEANS - 4 SERVINGS

In a large pot, heat the oil and sauté the onion, garlic, carrot, bell peppers, and squash together. Add the paprika and cook for 1 minute.
Add the beans with their liquid, bring to a boil, reduce the heat, and simmer for about 5 minutes.
Add the tomatoes, salt, and pepper, and cook uncovered until the beans are thickened to your liking.
Serve the beans with the roast ribs and basil pebre.

BASIL PEBRE - SERVINGS: 4
Measure and chop all the ingredients for the recipe.
In a small bowl, mix all the ingredients together and serve.
NOTE: Don’t cut the basil until just before serving so it keeps its color and fresh flavor.