4 lg. cans crushed tomatoes
4 country spare ribs
4 garlic cloves, sliced in half
1/4 to 1/2 tsp. fennel seeds
1 tbsp. sweet basil
3/4 to 1 c. dry red wine

Slowly brown spare ribs about 10 minutes. Look for juices on bottom of pan. Add crushed tomatoes. Add remaining ingredients. Stir well. Heat just until you see first bubble. Cover tilt lid. Turn on very low heat, simmer 12 hours. Stir occasionally.