The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Corned Spareribs with Beans
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pounds pork spareribs, cut in 4 rib sections 1/2 pound kosher salt 1/2 teaspoon saltpeter
1 gallon water 2 cups dried red kidney beans 4 cups chicken stock or use canned
3 cloves garlic, peeled and chopped 2 teaspoons dried thyme, whole 1 bay leaf
2 scallions, chopped freshly ground black pepper to taste



1 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 the ribs all stay under the surface. You may have to weigh them down with a plate. Cover the container and refrigerate for 10 days-yes, 10!. Check a few times to be sure that the ribs stay under the surface. This is very important.
2 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 then let them sit, covered, for 1 hour. Drain.
3 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 1/2 hour. Add the drained beans, cover, and simmer for 1-3/4 hours.
4 Uncover during the last 30 minutes to evaporate excess liquid.

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