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If the membrane is still attached, use a sharp knife to loosen it on the back of the ribs, then peel it away. Pat the ribs dry with kitchen roll.
In a mortar and pestle, crush the garlic cloves with a pinch of sea salt until you have a paste, or finely chop the garlic.
In a large bowl, combine the garlic paste with the sweet smoked paprika, dried oregano, extra virgin olive oil, sea salt and freshly ground black pepper.
Rub the mixture all over the ribs, then cover and chill in the fridge for at least 1 hour or, ideally, overnight.
Preheat a conventional oven to 160°C.
Place the ribs on a roasting tray and pour the dry white wine into the bottom of the tray. Cover tightly with foil.
Roast for 1½ hours.
Remove the foil, increase the oven temperature to 200°C, and roast uncovered for 30–40 minutes, or until the ribs are golden and crisp and the internal temperature reaches 63°C.
Remove from the oven and let the ribs rest for 10–15 minutes on the tray. Cut between the bones to separate into individual ribs, then serve.