Spicy Rib Stew
| 6 Sausage Links | 1 Small Onion |
| 1 Small Clove | 8 Oz Tomato Sauce |
| 1 Can Whole Tomatoes | 1 Tbl Green Chile Peppers |
| 1 Tsp Beef Bouillon | 1 Tsp Oregano |
| 1 1/2 Lb Back Ribs | 1 Med Zucchini |
| 1 Sweet Red Pepper |
Brown sausage, onion and garlic in skillet. Stir in tomato sauce, undrained tomatoes, chiles, bouillon and oregano, set aside. Cut up ribs brown in skillet, add ribs to the stew, spooning the juice over ribs. For make ahead, seal and chill in refrigerator for 3 to 24 hours. Bake at 350 for 1 1/2 hours covered in a 350 degree oven for one hour, meanwhile cut zucchini into 1/2 inch chunks, add to the stew, spooning juice over. Bake covered about 20 minutes more or until ribs are no longer pink. Spoon off excess fat, garnish with fresh oregano.
