1 sm. onion, sliced lengthwise
1 clove garlic, minced
2 tbsp. oil
1 lb. spareribs, cut into 3 inch pieces
1 tsp. paprika
2 (15 oz.) cans black-eye peas, drained
1 c. water
1/2 c. dry white wine
1 (16 oz.) can tomatoes
1/2 c. chopped green pepper
2 tbsp. packed brown sugar
2 tsp. chili powder
Salt and pepper to taste

Saute onions and garlic in oil in heavy skillet; add spareribs and brown. Sprinkle with paprika. Add beans, water and wine. Cover and simmer 1 hour or until ribs are tender. Add tomatoes, green pepper, brown sugar, chili powder, salt and pepper. Cover and cook gently for 20-30 minutes. Makes 4 main dish servings.