Total Calories: 887
Trim all visible fat from the ribs and cut the ribs apart. Heat the oil in a sauté pan and brown the ribs slowly until dark and crusty and then remove from the pan.
Pour off all the fat in the pan and stir in the onion and parsley till the onion is translucent. Add the garlic, bay leaves, cloves, cinnamon, allspice and black pepper. Return the meat to the pan and stir until fully coated. Add the wine and deglaze the pan. Add the diced tomatoes. Stir in the olives, cover and simmer over low heat for one hour. Add the basil, salt and pepper, cover and cook for 45 minutes. Skim any remaining fat from the sauce before serving.
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