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1
Pat ribs dry with paper towels and season with salt and pepper.
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2
Heat oil in a large skillet over med-high heat until just smoking.
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3
Brown ribs well on all sides, 8-10 minutes; transfer to plate.
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4
Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
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5
Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
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6
Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
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7
Stir in chopped tomatoes and reserved tomato juice.
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8
Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
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9
Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
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10
Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes.
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11
Season with salt and pepper to taste.
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12
Meanwhile, bring 4 quarts water to boil in large pot.
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13
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
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14
Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
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15
Add sauce and toss to combine.
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16
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.
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17
Serve with Parmesan.
