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Corned Spareribs With Beans

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!

Cuisine: Jamaican
Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozPork spareribs - cut 4-rib sections
1/2 lb 227g / 8ozKosher salt
1/2 teaspoon 2.5mlSaltpeter
1   Water
2 cups 320g / 11ozDried red kidney beans
4 cups 948mlCanned chicken stock
3   Garlic cloves - peeled and chopped
2 teaspoons 10mlDried whole thyme
1   Bay leaf
2   Scallions - chopped
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

THE FRUGAL GOURMET by Jeff Smith - From the 01-16-1991 issue - The Springfield Union-News


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