Spareribs

• 8 oz. pork sausage links
• 2 1/2 to 3 lb. meaty pork spareribs, cut in 2-rib pieces
• 3 slices bacon, cut up
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 (16 oz.) can tomatoes, cut up
• 1 can condensed beef broth
• 1/2 c. sliced pimiento-stuffed green olives
• 2 Tbsp. snipped parsley
• 1/4 c. all-purpose flour
• hot cooked noodles

1. In Dutch oven, brown sausages.
2. Remove and drain off fat.
3. In same pan, brown ribs, half at a time; remove.
4. Return meats to pan. Add undrained tomatoes, beef broth, olives and parsley.
5. Cover and simmer 1 hour or until ribs are tender.
6. Remove meats; keep warm.
7. Skim off fat; measure sauce.
8. Add water, if necessary, to make 2 1/2 cups liquid and return to pan.
9. Blend flour with 1/2 cup of cold water; stir into liquid.
10. Cook and stir until bubbly. Serve meat over hot cooked noodles.
11. Pass sauce.
12. Makes 6 servings.

pork sausage links, pork spareribs, bacon, onion, clove garlic, tomatoes, condensed beef broth, green olives, parsley, allpurpose, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1879 (may not work)