On Thu 05 May 2005 03:05:54p, Gal Called Jani wrote in rec.food.cooking:

> One time on Usenet, (Glitter Ninja) said:
>> 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.)
>
> I'd like to hear about this method myself, it sounds divine...
>

I already posted it, Jani.


--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974