Mix together the garlic, salt, pepper, herbs, ½ cup red wine, ½ cup oil and sherry vinegar.
Pour over the ribs and marinate for at least 12 hours.
Preheat grill or BBQ.
Scrape the excess marinade off of ribs and season with salt & pepper. Sear the ribs on each side on the grill. Set the ribs aside.
Heat 2 tablespoons of oil in a large roasting pan.
Add the carrots, onions, celery and cook over medium heat until the vegetables are caramelized.
Add the tomatoes and cook for 5 minutes.
Deglaze with the red wine.
Add the veal stock, dried figs, bouquet garni and ribs.
Bring to a simmer.
Cover and place pan in oven and roast for 4 hours. Every ½ hour turn ribs and remove excess fat.
Remove the ribs, smother with sauce and serve.