Corned Spareribs With Beans Recipe - Cooking Index
Corned Spareribs With Beans Recipe - Cooking Index
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| 3 lbs | 1362g / 48oz | Pork spareribs - cut 4-rib sections |
| 1/2 lb | 227g / 8oz | Kosher salt |
| 1/2 teaspoon | 2.5ml | Saltpeter |
| 1 | Water | |
| 2 cups | 320g / 11oz | Dried red kidney beans |
| 4 cups | 948ml | Canned chicken stock |
| 3 | Garlic cloves - peeled and chopped | |
| 2 teaspoons | 10ml | Dried whole thyme |
| 1 | Bay leaf | |
| 2 | Scallions - chopped | |
| Freshly-ground black pepper - to taste |
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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 01-16-1991 issue - The Springfield Union-News
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