- 4 pounds [1.4 kg] pork spareribs or baby back ribs, cut into serving pieces of 3 to 4 ribs each
- 1 [28-ounce / 454-mL] can tomato sauce
- 1 [6-ounce / 170-mL] tomato paste
- 1 [10-ounce / 284-mL] can sliced mushrooms, drained
- 1 [10-ounce / 284-mL] can sliced or whole stoned ripe olives, drained
- 1 tablespoon [15 mL] minced garlic
- 1 tablespoon [15 mL] lemon juice
- 1 teaspoon [5 mL] oregano
- 1 onion, chopped
- Salt, to taste
- 1/2 cup [125 mL] wine or Brandy [optional]
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- Rinse and remove excess fat from ribs.
- Mix together tomato sauce, tomato paste, mushroom slices, whole or sliced ripe olives, minced garlic, lemon juice, oregano, chopped onion, salt and, if desired, wine or Brandy.
- Add ribs; stir to coat.
- Cover and cook on 'LOW', for approximately 8 to 9 hours, until tender and meat starts to separate from the bones.
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