Sorry, had an unexpected logoff while I had your message open so I'm responding in a new message. From last Wed's NYT's, unevaluated. Call for pork spareribs. I'd go lighter on the herbs/pepper if you're using beef. Best, Marc Cesare [somebody]'s Italian spareribs. 7 lbs pork spareribs 3 tbs minced garlic plus two cloves sliced 3 tbsp chopped sage 2 tbsp chopper rosemary 1.5 tbsp coarse salt 1 tbsp black pepper 1 tbsp plus two tsp crushed red pepper 3 tbs evoo 2 28oz cans peeled tomatoes with juice 2.5 tbsp worchestershire sauce 3.5 tbsp tabasco 1 cup white wine Combine garlic sage rosemary salt, black pepper and 1 tbsp crussshed red pepper. Rub ribs with mixture and marinate at least 24 hours Heat oven to 375, roast ribs uncovered for 1 hour or until brown. Turn ribs over and roast another hour Pour evoo into large saucepan and add sliced garlic and remaining red pepper. Sautee over medium heat. When garlic begins to color add tomatoes, worcestershire sauce, tbsp and 1.5 cups water. Bring to a boil then simmer. whisk and stir mixture. Simmer about 30 minutes defat roasting pan. Pour wine, 1 cup water and tomato sauce over ribs. Cover pan with foil and roast 40 minutes. Defat sauce and roast uncovered for 20 minutes. Rest and serve.