4 lbs. spareribs (cut for serving)
1/3 c. olive oil
3 sm. onions (chopped fine)
2 sm. cloves garlic (chopped fine)
Flour (for dipping ribs)
1 c. Italian light red wine
1 sm. can Italian tomato paste
1 c. Italian light red wine
1 tbsp. horseradish
1 tbsp. paprika
1/2 tsp. crushed red pepper or chili powder
1/2 tsp. dry mustard
Salt to taste

Dip the spare ribs in flour, heat olive oil with garlic and onions in a saucepan. Brown the meat on both sides in the fat. Take the ribs out and reserve fat. Dilute tomato paste with oil and Italian wine. Mix together with all other ingredients and add the mixture to fat. When they start to simmer, add ribs and cook until tender (between 45 minutes to one hour).

(This recipe comes from the Italian Embassy in Washington.)