On Fri 06 May 2005 08:04:43a, Gal Called Jani wrote in rec.food.cooking:

> 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... :-)

I'm glad. I was going to repost it if you hadn't. Sometimes my posts
don't go through as quickly.

--
Wayne Boatwright
____________________________________________

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