Trim excess fat from ribs.
In Dutch oven, brown ribs in shortening; pour off fat.
Stir in soups, tomatoes, water, Worcestershire, garlic, and bay.
Cover; cook over low heat 1 hour 45 minutes.
Stir now and then.
Cover; cook 1 hour more.
Spoon fat off surface, if necessary.
Combine biscuit mix and savory; stir in milk.
Drop 8 spoonfuls onto boiling stew; cook 10 minutes.
Cover; cook 10 minutes more.