Wayne Boatwright > writes:
>On Thu 05 May 2005 12:39:43p, Nancy Young wrote in rec.food.cooking:

>> better. So, this weekend, he did it all over again, he said, I
>> just put the country style ribs in raw, okay? YAY!!! Thank
>> you. Spoiled brat that I am, but damn are those melted ribs
>> damned good in the sauce or what???

>Yeppers! When I make my big pot of sauce about once a month, I put in pork
>ribs, veal ribs, beef short ribs, and links of hot and sweet Italian
>sausages. All go in raw. When we dive into that sauce, we don't even need
>the pasta! :-)

I am apparently deprived. Want to share more details on how to make
this sauce of yours? Don't give away any secrets of course, but help a
chick who hasn't made a meat sauce before. (I do make a mean vegetarian
spaghetti sauce though.)

Stacia