Spanish Spareribs

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

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 8  ounces pork sausage links
• 2 1⁄2-3  lbs  meaty  pork spareribs, cut in 2-rib pieces
• 3  bacon, slices cut up
• 1⁄2 cup onion, chopped
• 1  garlic clove, minced
• 16  ounces canned tomatoes, cut up
• 10 1⁄2 ounces condensed beef broth
• 1⁄2 cup  pimento-stuffed green olives, sliced
• 2  tablespoons parsley, snipped
• 1⁄4 cup all-purpose flour
• 12  ounces  noodles, cooked and still hot

Directions

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.