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Corned Spareribs With Beans
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This dish is actually supposed to be made from pickled pigs' tails. The tail is a great delicacy and you can buy them all pickled and ready to go in the Jamaican markets. In this recipe pigs' tails was substituted with pork spareribs. Please note that if you pickle your own ribs, this dish will take 10 days to prepare.
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| What You Need: |
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3 pounds pork spareribs cut in 4 rib sections
½ pound kosher salt
½ teaspoon saltpeter
1 gallon water
2 cups dried red kidney beans
4 cups Chicken Stock or use canned
3 cloves garlic, peeled and chopped
2 teaspoons dried thyme, whole
1 bay leaf
2 scallions, chopped
Freshly ground black pepper to taste
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| How To Cook: |
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1. 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.
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2. Add the saltwater solution, being careful that the ribs all stay under the surface. You may have to weigh them down with a plate.
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3. Cover the container and refrigerate for 10 days. Check a few times to be sure that the ribs stay under the surface. This is very important.
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4. 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 then let them sit, covered, for 1 hour. Drain.
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5. 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.
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6. Place in a 6-quart pot. Add everything but the beans. Bring to a boil and simmer, covered, for ½ hour. Add the drained beans, cover, and simmer for 1¾ hours.
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7. Uncover during the last 30 minutes to evaporate excess liquid.
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