INGREDIENTS

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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