1 1/2 lb. pork spare ribs
2 cans tomato paste
1 tbsp. oregano
1 sm. onion, chopped
1/2 tsp. thyme
2 oz. grated Romano cheese
1/2 tsp. black pepper
1 lb. plum tomatoes, peeled
2 cloves garlic
1 tsp. crushed red pepper
1 tbsp. basil
2 oz. grated Parmesan cheese
1/2 tsp. salt
2 bay leaves

Separate ribs and place in a Dutch oven or crock pot. Blend all remaining ingredients (except the bay leaves). Pour mixture over the ribs. Add bay leaves. Cook at 175 to 180 degrees until meat begins falling off the bones, about 1 1/2 hours in a Dutch oven. Serve with the pasta of your choice.