In a semi-deep, coverable pan, sauté onion and garlic in enough olive oil to coat for one minute. Gently brown the ribs on all sides for one to two minutes, enough to simply sear the meat. Then set aside. Pour a swig of Marsala wine in the pan to deglaze and then add a about a teaspoon of olive oil and the tomatoes. Sauté for two to three minutes until tomatoes become tender. Add Marsala wine, chicken broth, 1 tsp of pepper, 1 tsp of salt, and bring to a boil for 30 seconds to one minute then lower heat to simmer. When sauce is simmering, place ribs into mixture, and add bay leaves. Cover and simmer for 3-4 hours. By the end, a lot of the liquid may have evaporated and you will be left with chunks of tomatoes, garlic and onion in a sauce like consistency.
After 3-4 Hours take ribs out carefully as they will most likely fall off the bone. If there is still a liquid consistency to the sauce, add a little flour to thicken it a bit. Add parsley, butter and cream and stir for a minute.
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