6 oz. fresh pork links (6)
1 small onion, sliced
1 tsp. salt
1 small clove garlic, minced
1 (8 oz.) can tomato sauce
1 (7 1/2 oz.) can whole tomatoes, cut up
1 Tbsp. chopped canned green chili peppers
1 tsp. instant beef bouillon granules
1 tsp. dried oregano, crushed
1 1/4 lb. pork loin back ribs, sawed in half crosswise
1 medium zucchini
1 small sweet red or green pepper

In skillet brown sausage, onion, salt and garlic; stir in tomato sauce, undrained tomatoes, chilies, bouillon and oregano. Set aside. Cut ribs into 2 rib portions and brown in skillet. Add ribs to stew; spooning juices over. Bake, covered, in 350° oven for 1 1/2 hours. Meanwhile, cut zucchini into 1/2 inch slices and red or green pepper into chunks. Add to stew, spooning juice over. Bake, covered, for 20 minutes more or until ribs are no longer pink.