I’ve tried this one twice now, and not only is it way easy, but it comes out really well, and makes for great leftovers.  If you don’t like pork, however, turn back now…

Start by sauteing some onions, garlic, celery, carrots and some herbs (I used dried basil this last time I think).  Once they are golden, throw in some Italian sausage and some country-style pork ribs.  When they are brown, add about a cup of wine (red or white) and cook it down to being almost dry.

Then add another cup of water, cover, and simmer about 1/2 hour.  Then add some tomatoes.  I used a big can of “crushed tomatoes” from Muir Glen.  I also threw in some pickled peppercorns.  The basically just cook in until the ribs fall apart.  Maybe 2 hours. 

Very tasty, low stress, and the leftovers are great.  I just took the leftovers, added some extra tomato sauce and served it over pasta.  Mmmmmm.  Porky goodness.