I’ve made these with both boneless and bone-in ribs. (Well trimmed.) Both are equally good.
These can also be done in a Dutch oven - 325° for about 4 hours, turning once to cover with sauce.
The ribs are also delicious as an entreé without making into ravioli. Once the ribs are removed from the cooking pot, follow these instructions for a delicious gravy, and serve on top of mashed potatoes, or polenta: Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining ¼ teaspoon salt. Season to taste. An alternative way to thicken is to use an immersion blender. This will blend the vegetables into the sauce, creating a gravy.