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Corned Spareribs With Beans

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


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.


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