| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Frugal01 | 4 | servings | |
INGREDIENTS
| 3 | lb | Pork spareribs; cut 4-rib sections |
| 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 chopped | |
| 2 | ts | Dried whole thyme |
| 1 | Bay leaf | |
| 2 | Scallions; chopped | |
| Freshly-ground black pepper; to taste |
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. 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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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