Pat the pork ribs dry with paper towels. In a small bowl, mix all the spices together. Place the ribs on a baking sheet and season them. Add the sliced onion and pour the wine into the bottom of the pan.

Preheat the oven to 360°F (182°C). If your oven has a lower setting for upward or surround heat, set it to surround. Place the pan with the ribs on the top rack of the oven. Roast the ribs for about 1 hour and 45 minutes, turning them occasionally. Don’t let them dry out—add a little water if needed.

Add the lentils, parsley, broth or water with bouillon, cabbage, bay leaf, tomato sauce, and salt. Stir to combine. The ribs should be covered with liquid.

Bring to a boil, then reduce the heat and simmer until the lentils are cooked to your liking and the mixture is thickened.