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1.
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Brown spareribs in frying pan without added fat. Add water andsimmer for 1 hour.
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2.
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Add potatoes to meat and cook until tender - about 25 minutes.
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3.
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Add beans and liquid the last 10 minutes of cooking. If raw beans are used, add with the potatoes.
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4.
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Season with salt and pepper. Skim off excess fat before serving.
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5.
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To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert.
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For variety: Beef short ribs may be used with longer cooking.
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Corned beef, ham hock, or ham bone may be used in place of shortribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut.
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