Spanish Spareribs - cooking recipe

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

Preparation

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