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

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