Heat the vegetable oil on medium high in a skillet large enough to hold the ribs. Once the oil is hot, salt and pepper the ribs, and add the ribs to the pan, browning all sides. Don’t worry if they stick a little, this will help flavor the gravy later. Once you’ve browned the ribs, add the sage and garlic and cook for about 30 seconds, careful not to burn the garlic, you only want to release the flavor of the garlic, add 1 cup of the wine. After the alcohol has burned off the wine, about 30 seconds, turn the heat to low and cover, leaving the lid askew. Simmer until the ribs are done and pull away from the bone, about 30-45 minutes, depending on the size of the ribs. As the ribs cook, turn at least once and check frequently to make sure they do not dry out. As the gravy starts cooking down, add a little water, never adding too much, you want the ribs to simmer, not boil.

Once the ribs are done, remove and keep warm. Turn the heat up to high, add the other 1/2 cup of wine and 1/4 cup of water, then stir with a wooden spoon to deglaze the pan. Turn the heat down to medium high and allow to cook for about a minute. Pour gravy over the ribs and the side dish if desired. Serve immediately.