In a heavy bottomed sauce pan bring the salt, brown sugar, red wine, thyme, juniper berries, and garlic to a boil. Pour into the ice water to cool rapidly. Place the ribs in a non-reactive dish and pour the marinade on top. Allow to sit for 6 hours.
Remove the ribs from the marinade. Strain the marinade and set aside. In a brazier, brown the ribs in a bit of olive oil until nicely caramelized on all sides. Remove the ribs and set aside. Pour off the excess grease from the brazier and add the vegetables. Cook over high heat for 10-15 minutes until the vegetables are well caramelized. Add the tomato paste and cook for 2-3 minutes more. Deglaze with the marinade and, using a wooden spoon, scrape up all of the browned bits from the bottom of the brazier. Add the bay leaf and bring to a boil. Reduce by half then add the ribs to the brazier. Cover with the chicken stock, bring to a boil, then reduce to a very slow simmer. Cook for 5-6 hours, or until the ribs are meltingly tender. Remove the ribs from the heat and cool in the juices. Once cooled, strain the cooking liquid through a fine sieve into a sauce pan and reduce until thick and tasting delicious.
In a soup pot bring the milk and chicken stock to a boil. Gradually whisk in the polenta and season with salt and pepper. Reduce the heat to low and cook, stirring occasionally to prevent scorching, for 35-45 minutes. When fully cooked the polenta should not be the least bit grainy. Remove from the heat and stir in the cheeses. Season with salt, pepper, and nutmeg.
To serve place a small bit of polenta on a plate. Follow with a rib, then spoon on some of the sauce. Enjoy!