All the truth about ribs and the recipe for some decent ones

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I confess I never like the way Italians cook ribs (rosticciana, btw). Although they are a must of any respectable Italian bbq, honestly, I never found anything special in that piece of bone with that stiff meat attached, burn outside, raw inside :P As Neo, in Matrix, I felt there was something terribly wrong in those ribs, brutally thrown on the bbq and let carbonize with no mercy, but I never figure out what was the problem. 

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The ultimate stew

For preparing a stew, it is often recommended to marinate the meat for a long while (e.g. 24h) in wine and herbs as onions, carrots, leek. This recommendation is usually found for all meat-based recipes requiring a long, slow cooking. Sometimes a white wine is recommended, others a red one. Often the addition of vinegar is required along with wine and herbs. Why? What is the difference between using a red or a white wine, if any?

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