Corned Spareribs With Beans

In whom is the New Covenant fulfilled? [Several suggestions] have been given (one's decision on this question will be determined by the interpretation of Luke 22:20 (Mt. 26:28; Mark 14:24); 1 Cor. 11:25; 2 Cor. 3:6; Hebrews 8:6-13; 9:15; 10:15; 10:19ff.). 1. The New Covenant was given exclusively for ethnic Israel and will therefore be fulfilled only in her at the end of the age when Israel as a nation is saved. The Church has no part in the blessings of this covenant. 2. There are two New Covenants, one for ethnic Israel and one for the Church. 3. There is only one New Covenant, for Israel, in which the Church shares spiritually. I.e., those blessings in the covenant which pertain to salvation are equally enjoyed by the Church, but those that pertain to earthly prominence in the land belong solely to Israel. 4. There is only one New Covenant. The Church, being the historical continuation of the believing remnant within Israel, is the recipient of its blessings. Thus, both believing Jews and believing Gentiles, the latter of whom have been graciously included in the covenants of promise (Eph. 2:12), together and equally enjoy the fulfillment of all aspects of the New Covenant. According to this view, there is a biblical expectation of a mass salvation among the Jewish people who will then be incorporated into the Church, the body of Christ. 5. There is only one New Covenant, of which the Church, which has replaced Israel in the purposes of God, is the recipient. This is commonly referred to as Replacement Theology. According to this view, there is no biblical expectation of a mass salvation among the Jewish people. 6. here are two covenants, one for the Jewish people and one for those (whether Jew or Gentile) who embrace Jesus as Messiah. The latter comprise the Church. The former are Jews who need not believe that Jesus is the Messiah but who relate savingly to God via Judaism.

Sam Storms

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	t	Saltpeter
1	gl	Water
2	c	Dried red kidney beans
4	c	Canned chicken stock
3		Garlic cloves, peeled and
		chopped
2	t	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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“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1160 Calories From Fat: 753 Total Fat: 83.5g Cholesterol: 279.4mg Sodium: 22473.3mg Potassium: 1622.8mg Carbohydrates: 32g Fiber: 9.4g Sugar: 6.7g Protein: 67.9g