Recipe adapted from Steven Raichlen (writing for the NY Times) who in turn adapted it from Chef Cesare Giaccone at the Osteria dei Cacciatori in Albaretto della Torre (now run by his son), in the Piedmont region of Italy.
First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off).
Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper.
Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar.
Cover and refrigerate 6 to 12 hours.
Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side.
Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes.
Drizzle with the honey and roast for 10 minutes.
Turn the ribs over and pour the milk and cream over them; roast for 1 hour.
Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices.
After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top.
Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them).
You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers.
Cut into 1 or 2 bone sections and serve with the mushrooms, if using.