2 lbs. pork spareribs, cut into single bare pieces
3 tbsp. oil
1 lg. onion, chopped
2 green peppers, chopped
2 cloves garlic, chopped
4 ribs celery, chopped
6 green onions, chopped
1 (28 oz.) can tomatoes
3 c. chicken broth
1/2 lb. smoked hot sausage, cut into 1/4 inch pieces
1 c. lean ham, diced
3 tbsp. parsley
2 tsp. Tabasco
1/2 c. Worcestershire sauce
3 tsp. thyme
Salt & pepper to taste
2 c. rice, uncooked

Place spareribs on a broiling rack and bake at 400 degrees until brown, about 15 to 20 minutes. Set aside. In the meantime, saute large onion, green peppers, garlic, celery and green onion until all is tender. Place the vegetables and ribs in a 12-quart pot with the tomatoes and chicken broth. Pan-fry sausage until it begins to brown; set aside. Deglaze the can and add all drippings to pot of vegetables. Add remaining ingredients except sausage and rice to pot and simmer 20 minutes. Add sausage and rice and simmer 25 minutes.