Free Recipe Corned Spareribs with Beans

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Corned Spareribs with Beans Recipe

3 lb Pork spareribs; cut 4-rib
1/2 lb Kosher salt
1/2 ts Saltpeter
1 ga Water
2 c Dried red kidney beans
4 c Canned chicken stock
3 Garlic cloves; peeled and
2 ts Dried whole thyme
1 Bay leaf
2 Scallions; chopped
Freshly-ground black pepper;
-to taste

Corned Spareribs with Beans Preparation

Corn the ribs by mixing the salt and saltpeter together and dissolving in a gallon of water. Place the ribs in a large plastic or stainless-steel container with a cover. Add the saltwater solution, being careful that all the ribs stay under the surface. You may have to weigh them down with a plate. Cover the container and refrigerate for 10 days – yes, 10 days! Check a few times to be sure the ribs stay under the surface. This is very important. When the ribs are pickled you may proceed. Place the beans in a heavy saucepan with ample water to cover. Bring them to a boil, turn off the heat and let them sit, covered, for 1 hour. Drain. Rinse the ribs well and soak in fresh water for 1 hour. Drain and blanch in boiling water for 1 to 2 minutes. Drain and cut in 1-rib pieces. Place in a 6-quart pot. Add everything but the beans. Bring to a boil and simmer, covered, for 30 minutes. Add the drained beans, cover and simmer for 1 3/4 hours. Uncover during the last 30 minutes to evaporate excess liquid. This recipe serves 4 to 5. Comments: This dish is really supposed to be made from pickled pigs” tails. I know this sounds strange to you, but Jamaica has never been a wealthy country, so every part of the animal is used. I have substituted pork spareribs for you squeamish ones! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991 issue – The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD – -or- 09-06-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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