One time on Usenet, Wayne Boatwright > said:
> 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.
Got it, thanks hon... :-)
--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG