re: braising spare ribs and adding to a red sauce. good idea?

I brown pork ribs or other pork bones with some meat and simmer them in the red gravy every time I make red gravy/meat sauce. I love the flavor. I think it's a common Italian or maybe it's a Sicilian thing. I would just simmer them in the sauce and if you want to remove the meat and put it back in the sauce when you're done, you can take them out and do that, but I wouldn't bother braising them separately and missing out on the flavor they impart into the sauce. Google pork ribs in red gravy or the like. You'll probably see some things there.