In large dutch oven, brown ribs well in olive oil and remove. In same pan add onions, bell pepper and garlic. Saute until tender. Return ribs to pan (may need to move to large, deep pot) and add remaining ingredients. Simmer at least 3 hours, longer if possible.

To cann: Process the filled jars in a pressure canner at 15 pounds pressure, for 25 minutes (quarts) or 20 minutes (pints). When the processing time is done, allow the pressure to return to 0. Wait 10 minutes and then carefully open the canner lid.