Southern Living FEBRUARY 1998
Combine flour, 2 teaspoons salt, and ground peppers; dredge ribs in flour mixture, and set aside.
Brown half of ribs in hot oil over medium-high heat in a large skillet. Remove ribs, reserving drippings in skillet. Repeat procedure with remaining ribs.
Add remaining 1 teaspoon salt, diced onion, and next 3 ingredients to skillet; sauté 10 minutes or until tender. Stir in crushed tomatoes and next 6 ingredients. Add ribs, cover, and simmer 1 hour and 30 minutes or until ribs are tender. Skim fat from mixture, and garnish, if desired.
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