Spanish Spareribs

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READY IN: 1hr 10mins
Recipe by KateL

Entered for safe-keeping. From Margaret Murray, Lindsey, Ohio, as submitted to BH&G.

Ingredients Nutrition


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

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