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Submitted by: Zoe Bennett from Columbia, SC
Originally shared on the web 06/09/2021

2 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 onion, thinly sliced
1 clove garlic, minced
4 lbs. meaty pork spareribs, cut into serving-size pieces
15-oz. can tomato sauce
1/2 c. beef broth
1-1/2 T. balsamic vinegar
1/2 t. dried oregano
1/2 t. dried thyme
1/2 t. salt
2 T. all-purpose flour
1/4 c. cold water
cooked egg noodles

Add carrots, celery, onion and garlic to a 6-quart slow cooker. Place pork ribs on top, overlapping as necessary. In a bowl, stir together tomato sauce, beef broth, vinegar and seasonings; spoon over pork. Cover and cook on low setting for 6 to 8 hours, until pork is tender. With slotted spoon, remove pork to a platter; cool slightly. Shred pork and set aside, discarding bones. In a small cup, whisk together flour and water until smooth. Skim fat from sauce in slow cooker; stir in flour mixture. Turn slow cooker to high setting. Cook, uncovered, about 15 minutes. Stir in pork; cook another 5 minutes, or until heated through. To serve, ladle pork and sauce over noodles. Makes 8 to 10 servings.