Italian Parsley-Caper Sauce

1/2 cup finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh rosemary
2 tablespoons capers, chopped
4 anchovies, mashed in a mortar or bowl
juice of 1/2 lemon
2 cloves garlic, finely chopped
1 teaspoon red-wine vinegar
2 to 4 tablespoons olive oil

Mix together first 8 ingredients. Stir in vinegar; then gradually stir in oil until sauce reaches sconsistency of pesto. The sauce tends to separate after it stands, so do not put in too much oil. To serve, divide polenta and ribs into 4 portions and place in bowls. Pour a bit of braising liquid over the meat and spook or pour on parsley-caper sauce. Garnish with sprigs of rosemary and thyme. Serves 4.