Pork Rib Stew
Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!
Yield
servingsPrep
10 minCook
90 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork ribs
up to 3 pounds |
|
| ½ | cup |
water
hot |
|
| 1 | medium |
potatoes
pared and halved |
|
| ½ | cup |
green beans
canned or cooked with liquid |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork ribs
up to 3 pounds |
|
| 118 | ml |
water
hot |
|
| 1 | medium |
potatoes
pared and halved |
|
| 118 | ml |
green beans
canned or cooked with liquid |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Brown spareribs in frying pan without added fat. Add water and simmer for 1 hour.
Add potatoes to meat and cook until tender - about 25 minutes.
Add beans and liquid the last 10 minutes of cooking. If raw beans are used, add with the potatoes.
Season with salt and pepper. Skim off excess fat before serving.
To complete the meal: Serve with crisp lettuce, tomato and celery salad, and Apple Betty with lemon sauce for dessert.
For variety: Beef short ribs may be used with longer cooking.
Corned beef, ham hock, or ham bone may be used in place of short ribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut.
