Heat oil in a Dutch oven over medium-high heat. Season pork ribs with salt and pepper. Working in two batches, sear the pork until light golden brown, about 3 minutes per side. As each batch of pork is seared, place it in the bottom of the crockpot.
Pour out all but 1 tablespoon of the drippings. Add shallots and garlic to the pot. Sauté until the shallots are light golden brown.
Add tomato paste and cook until the paste becomes dark red, approximately 3 minutes. Stir in crushed tomatoes, red wine, and fish sauce.
Bring to a boil, stirring occasionally. Pour the tomato sauce into the crockpot. Add cannellini beans to the crockpot.
Cook on low heat for 6 to 8 hours, or until the pork is tender.
Remove the pork from the crockpot and cut into bite-sized pieces. Return the pork to the crockpot and keep warm until ready to serve over rice or pasta.
Garnish with chopped fresh Italian parsley and grated Parmesan cheese.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.