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Ingredientes
- 3 lb Pork spareribs cut 4-rib sections
- 1/2 lb Kosher salt
- 1/2 tsp Saltpeter
- 1 gal Water
- 2 c. Dry red kidney beans
- 4 c. Canned chicken stock
- 3 x Garlic cloves peeled and minced
- 2 tsp Dry whole thyme
- 1 x Bay leaf
- 2 x Scallions minced Freshly-grnd black pepper to taste
Direcciones
- 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 possibly stainless-steel container with a cover.
- Add in the saltwater solution, being careful which all the ribs stay under the surface. You may have to weigh them down with a plate.
- Cover the container and chill 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 min. Drain and cut in 1-rib pcs. Place in a 6-qt pot. Add in everything but the beans. Bring to a boil and simmer, covered, for 30 min. Add in the liquid removed beans, cover and simmer for 1 3/4 hrs.
- Uncover during the last 30 min 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!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1617g | |
| Recipe makes 4 servings | |
| Calories 793 | |
| Calories from Fat 513 | 65% |
| Total Fat 56.87g | 71% |
| Saturated Fat 18.22g | 73% |
| Trans Fat 0.52g | |
| Cholesterol 191mg | 64% |
| Sodium 22961mg | 957% |
| Potassium 1111mg | 32% |
| Total Carbs 21.75g | 6% |
| Dietary Fiber 8.4g | 28% |
| Sugars 2.56g | 2% |
| Protein 46.26g | 74% |
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