Preparation:
In a bowl, mix the seasonings and coat the pork ribs. Let them rest for 30 minutes.
Dredge the ribs in flour and brown them in a skillet with hot oil. Set aside.
In the same skillet without cleaning it, sauté the onion and deglaze the pan with the wine. Reduce the wine by half.

Add the water, bay leaf, and ribs to the skillet. Bring to a boil, then lower the heat, cover, and simmer for 25 minutes. Turn the ribs over and continue cooking for another 25 minutes.
Add the carrots and peas, and cook gently until the carrots are just tender.
Serve immediately.