country style spareribs with fettuccine and marinara. note that this was 3X tastier2 hours after first eaten. and even better this morning. Wonder if you could open a day-old pasta restaurant?
lot of olive oil
brown spareribs and garlic (note that the correct sparerib color is the shadowed part)
add a very simple marinara and simmer for 2+ hours
fettuccine tossed in sauce over a flame, a little more on top
ricotta to your liking.
