| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork, Soups/stews |
4 |
Servings |
INGREDIENTS
| 2 |
|
To 3 pounds pork spareribs |
| 1 1/2 |
c |
Hot water |
| 1 |
md |
Potatoes, pared and halved |
| 1 1/2 |
c |
Canned or cooked green beans with liquid |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Brown spareribs in frying pan without added fat. Add
water andsimmer for 1 hour.
Add potatoes to meat and cook until tender - about 25
minutes.
Add beans and liquid the last 10 minutes of cooking.
If raw beans are used, add with the potatoes.
Season with salt and pepper. Skim off excess fat
before serving.
To complete the meal: Serve with crisp lettuce, tomato
and celery salad, and apple betty with lemon sauce for
dessert.
For variety: Beef short ribs may be used with longer
cooking.
Corned beef, ham hock, or ham bone may be used in
place of shortribs. Cover with water and simmer about
3 hours or until tender. Omit salt, and continue as
above. Good with sauerkraut.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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