Preheat oven to 180C. Combine the garlic, shallot, peanut and coriander with the tomato sauce, soy sauce and olive oil and mix well into a marinade. Season to taste.
Put the onion, leek and celery into a large saucepan of water and allow to simmer over low heat. Add the bouquet garni, then immerse the ribs and simmer for 30 minutes over medium-low heat, skimming regularly.
Transfer ribs to a flameproof roasting pan (discard cooking liquid and vegetables). Cover with the marinade so they are well coated, then roast in the oven for about 20-30 minutes, making sure the meat is well basted with the marinade. The ribs should have a glazed appearance and the meat should come away from the bones.
Note To make bouquet garni, tie 3 sprigs of flat-leaf parsley,
6 sprigs fresh thyme and 3 fresh bay leaves together with kitchen