Season both sides of the pork ribs with 1 tsp of each: garlic powder, salt, and cracked black pepper.

To a pot, add olive oil and let it heat up. Once the olive oil is hot add in the pork ribs. Let them saute on a medium-high heat for about 5 minutes on each side until browned (DON'T MESS WITH THEM). Once they are browned, set them aside on a plate.

In that same pot with the oil, add the chopped garlic, 1 tbsp garlic powder, dried basil, oregano, crushed red pepper flakes, 1 tsp salt, and 1 tsp cracked black pepper. Saute that together on medium heat until fragrant and golden. Next, add in the tomato paste (save the tomato paste can) and brown that up for a few minutes. Then, pour in the red wine and let that simmer on medium for a few minutes so the alcohol can burn out. Then bring the pot to a boil.

To a large bowl, add your cans of whole peeled tomatoes (save one can) and crush them up with your hands leaving some chunks. Once the pot comes to a boil add in the hand crushed tomatoes from the bowl (save the bowl) and stir everything together. Now, fill up the whole peeled tomato can that you saved halfway with water, swish it around to get the excess tomato out and pour it into the bowl that you crushed up the tomatoes to get every last bit. Also fill the tomato paste can that you saved all the way up with water, swish it around to get all the excess out, and add that to the bowl with the other water. Then, add all that water into the pot and bring the pot back up to a boil.

Once it comes to a boil, add more salt and pepper (about a tsp more of each). Make sure you layer the salt and pepper as you go! Also, add in the hunk of pecorino romano, a pinch of sugar, and add the pork ribs back into the pot with all its accumulated juices.

Now, lower the pot to a low simmer and cover it with the lid leaving it slightly ajar. Let that simmer together on low for about 2 hours.

Once it's been two hours, stir in the fresh ripped up basil and you're ready to make stuffed shells!