6 c. water
1 tsp. salt
2 c. Polenta (coarse yellow cornmeal)
About 3 tbsp. butter

SWEET AND SOUR RIBS:

2 tbsp. butter
2 tbsp. olive oil
1 lg. onion, finely chopped
2 cloves garlic, minced
1 can (15 oz.) tomato puree
1/2 c. red wine vinegar
1/4 c. dried currants
3 1/2 to 4 lbs. country style spareribs cut 2 inch length
1/3 c. chopped parsley
3/4 tsp. salt
1/2 tsp. thyme leaves
1/4 tsp. each whole allspice, whole cloves, and black peppercorns
2 tbsp. sugar

In large deep heavy pan bring water and salt to a boil, gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes). Use long handled spoon because mixture pops and bubbles and can burn you. Stir in butter and add salt if needed. Butter a deep medium size bowl. Spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate. Cut polenta into thick slices and serve hot with Sweet Sour Ribs. Heat butter and oil in 5 quart Dutch oven over medium heat. Add spareribs few at a time, and brown. When browned remove ribs and set aside. Add onion to pan and cook, stirring until soft. Mix in garlic, tomato puree, 1/3 cup of vinegar, currants, parsley, salt, thyme, allspice, cloves and peppercorns. Add ribs, stirring to coat with sauce. Bring to boil, reduce heat, cover and simmer until meat is fork tender (2 1/2 to 3 hours). Skim and discard fat. In a small pan, heat sugar over medium heat until it melts and turns medium amber color, remove from heat and gradually stir in remaining vinegar (reheat if necessary). Stir sugar mixture into sauce.