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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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