To clean pork ribs: on the back side of the ribs, remove the membrane (thin layer of tissue).

Once the ribs are clean, cut them into two halves. On a sheet tray, season the ribs all over with olive oil, chili flakes, garlic powder, onion powder, salt, and pepper.

In a deep baking dish, dice 2 lbs of beefy tomatoes, dice one white onion, chop 2 wax peppers, and add 4 brown anchovy fillets along with ¼ cup anchovy oil. Add about ½ cup olive oil and 3 sprigs each of fresh rosemary and oregano. Mix everything together—this will serve as the base for the ribs.

Place the seasoned ribs over the base and bake in the oven at 350°F for 1 hour and 30 minutes. Rotate the ribs periodically to ensure even roasting.

Peel a whole red onion, cut it in half, and slice thinly. Place in a bowl with ice water for 15 minutes to mellow the flavor and reduce sharpness.

Heat a pan with some olive oil. Slice 4 garlic cloves and fry them until golden.

Chop 1 cup of whole almonds, 1 sprig of rosemary, and 3 anchovy fillets. Add them to the pan with the fried garlic. Cook for another 2 minutes. Season with 1 teaspoon dried chilies, salt, and pepper. Strain the oil from the solids.

To flavor the oil, add the zest and juice of one lemon and 1 teaspoon of honey.

Slice some radishes.

Dress arugula with the flavored oil and sliced radishes. Top with the reserved almond–anchovy mixture.

Once the ribs have finished cooking and have cooled slightly, separate them from the tomato mixture and transfer to a tray.

In a bowl, mash the tomato mixture into a paste (make sure to remove any herb stems left behind during cooking).

Pour the paste over the ribs. Finish with cracked pepper, lemon zest, and the juice of half a lemon.