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Receta Corned Spareribs With Beans
by Global Cookbook

Corned Spareribs With Beans
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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

  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 possibly stainless-steel container with a cover.
  2. 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.
  3. 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.
  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 let them sit, covered, for 1 hour. Drain.
  5. 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.
  6. Uncover during the last 30 min to evaporate excess liquid.
  7. This recipe serves 4 to 5.
  8. 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!