When all of the meat is out of the pot, add the garlic, and let it sizzle a minute, taking care that it doesn’t burn. Add the wine and bay leaves, bring to a boil, and boil to reduce the wine by half, about 3 minutes. Add the tomatoes, slosh out the can with 4 cups of water, and add that to the pot. Stir in the remaining tablespoon of salt and the red pepper akes. Once the sauce is simmering, add the meat back in, cover, and simmer until the ribs are tender, about 1-1⁄4 to 1-1⁄2 hours. Remove the bay leaves.