Maremma Tuscan Spareribs - cooking recipe

Ingredients

1/4 cup garlic, minced plus
2 garlic cloves, sliced
1/4 cup fresh sage leaf, finely chopped
1/4 cup fresh rosemary, finely chopped
2 tablespoons salt
1 tablespoon fresh ground black pepper
1 tablespoon crushed red pepper flakes
2 teaspoons crushed red pepper flakes
7 lbs pork spareribs
7 tablespoons extra virgin olive oil
3 1/2 cups canned whole tomatoes, crushed (You can use canned crushed tomatoes, but I think the whole ones are less acidic and of higher qualit)
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons hot pepper sauce (like Tabasco)
1 cup dry white wine

Preparation

Ribs:
Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
Preheat the oven to 375 degrees F.
Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
Sauce:
Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and saute over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.