Chili Bean and Rib Soup

Place beans in a large bowl; add 4 cups of the water and let soak for an hour.

In a large, deep pot or Dutch oven, heat oil over medium heat.

Brown spareribs well in oil on all sides.

Add green pepper, onions, and garlic; brown lightl y.

Add remaining 3 cups water, bring to a boil, reduce heat, cover, and simmer until meat is tender (1½ to 2 hours).

Remove spareribs from pan. Slice meat from bones and return to the cooking l iquid in chunks; discard bones and fat.

Add soaked beans and their liquid, salt, chili powder, and cumin; bring to a boil over medium-high heat.

Cover, reduce heat to low, and simmer until beans are almost tender (about 1½ hours).

Mix in tomato sauce.

Cook until beans ar e very tender (about 1 hour longer).

Serve sprinkled with jack cheese.