3 1/2 pounds baby back pork ribs
6 sprigs flat-leaf parsley
6 sprigs fresh rosemary
3 sprigs fresh mint
3 sprigs nepitella or mint
3 sprigs fresh lavender, or 1 teaspoon dried lavender leaves
3 leaves fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons olive oil
3 cloves garlic, sliced
2 cups canned whole peeled tomatoes with their juices, pureed
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 cup dry white wine, plus more
2/3 cup pitted black olives
2 bay leaves
Chopped flat-leaf parsley, for serving
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