Pork Spareribs, Tuscan Style

• 3 tablespoons extra virgin olive oil
• 5 pounds pork spareribs, separated into individual ribs, excess fat trimmed
• 1 large onion, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 2 garlic cloves, chopped
• pinch of ground cinnamon
• scant pinch of ground cloves
• 1/4 teaspoon freshly ground black pepper
• 1 cup red wine
• two 16-ounce cans whole tomatoes in their juice, crushed by hand
• fine sea salt

1. Pour the olive oil into a saute pan wide and deep enough to hold all the ribs. Place over medium heat. When the oil is hot, add the ribs in a single layer and brown them slowly, turning until all sides are browned.
2. Transfer the ribs to a plate and set aside.
3. To the same pan, add the onion and parsley and cook until the onion is translucent, about 5 minutes, then add the garlic, cinnamon, cloves, and black pepper. Return the ribs to the pan and move them around with tongs to let them absorb the flavor and the heat.
4. Pour the wine into the pan and scrape the bottom of the pan with a wooden spoon to loosen any flavorful bits. Cook until the wine has evaporated, about 2 minutes, then add the tomatoes and their liquid. Cover with a lid and simmer for about 11/2 hours, until the meat is tender and the sauce is reduced to a creamy consistency. Season with salt and serve from a platter or on individual plates.
5. VINO
6. Pair this with a fruity young Tuscan Merlot.

extra virgin olive oil, pork spareribs, onion, ubc, garlic, ground cinnamon, ground cloves, ubc, red wine, tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/pork-spareribs-tuscan-style-1243744 (may not work)