Pat ribs dry with paper towels and season with salt and pepper.
Heat oil in a large skillet over med-high heat until just smoking.
Brown ribs well on all sides, 8-10 minutes; transfer to plate.
Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
Stir in chopped tomatoes and reserved tomato juice.
Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
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.
Season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to boil in large pot.
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
Reserve ½ cup cooking water, then drain pasta and return it to pot.
Add sauce and toss to combine.
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.