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. 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! Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (1110g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 30 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 2.5mg||1 %|
|Sodium 156029.2mg||5380 %|
|Potassium 751.5mg||20 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 12.8g|
|Protein 17.2g||25 %|
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Calories per serving: 177
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