Spanish Spareribs

Directions

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