3 medium-size yellow onions, coarsely chopped
4 cloves garlic, crushed
1 tablespoon sugar
1 1/4 cups water
3 pounds pork spareribs or beef short ribs, cut into 2 rib widths
2 1/4 cups canned crushed tomatoes
3 tablespoons red wine vinegar
2 tablespoons molasses
1 large banana, peeled and sliced 1/2 inch thick
1/4 cup raisins
2 teaspoons ground ginger
3/4 teaspoon dried oregano, crumbled
1/4 teaspoon hot red pepper sauce
8 ounces green beans, trimmed and cut into 1 inch lengths
1 cup long-grain white or brown rice
Flat-leaf parsley sprigs (optional garnish)

Preparation Instructions:

1. Preheat the oven to 350 degrees. Place the onions ad garlic in a 5 quart Dutch oven and sprinkle with the sugar. Add 1 cup of the water and simmer, uncovered, over moderate heat until the water has evaporated and the onions are very soft - about 10 minutes.

2. Add the ribs, the remaining water, and the tomatoes, vinegar, molasses, banana, raisins, ginger, oregano, and red pepper sauce, and mix well. Bring to a boil, cover, and transfer to the oven. Bake until the ribs are well-done - about 1 hour 20 minutes.

3. Stir in the green beans, cover, and bake until the beans are tender - 15 to 20 minutes more. Meanwhile, cook the rice according to package directions. Serve with the rice and garnish with the parsley sprigs if desired. Serves 4.