Preheat oven to 300 degrees F.
Place ribs into a 9- x 13-inch oven-safe baking dish. NOTE: As country-style ribs are very long, cut in half if you desire.
Drizzle olive oil over the pork ribs.
Add garlic, orange zest, orange juice, salt, pepper, tomatoes, and vermouth. Using your clean hand, toss all the ingredients and pork ribs together to coat the ribs well.
Arrange the ribs in a single layer in the baking dish. Place thyme and rosemary sprigs over the top.
Cover the baking dish tightly with aluminum foil. Place in oven and bake for 3 hours. After 3 hours, remove the aluminum foil, and let cook another 20 to 30 minutes until the ribs are brown on up. Remove from oven. Remove thyme and rosemary sprigs; discard.
NOTE: This pork rib dish can be made ahead of time (in fact, this is what I do). After cooking, place the dish with the cooked pork ribs in the refrigerator to let the fat congeal. When ready to serve, remove from the refrigerator and remove fat with a spoon and discard.
Making Gravy: Remove juices from the bottom of the baking dish to a small saucepan and place over medium-high heat. Bring to a simmer and whisk in the cornstarch until thickened. Use additional cornstarch, if needed.
Place cooked pork ribs on a serving platter and pour the beautiful gravy over the top.
Makes 4 servings.
* Country-style pork ribs are cut from the sirloin or rib end of the pork loin, which are the meatiest variety of ribs. These ribs are sold either as slabs or in individual servings.
Pork Ribs with Orange Zest Recipe: https://whatscookingamerica.net/karencalanchini/porkribslemon.htm