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Pickling Brine: 1 gallon water 1 pound pickling salt (no
iodine) 1 teaspoon saltpeter 5 pounds pork spareribs, cut into about
10 large pieces 8 black peppercorns, whole 2 bay leaves, whole 1
large yellow onion, peeled and chopped 2 cups dry white wine
Lentils: 2 tablespoons olive oil 2 yellow onions, peeled and
sliced 1 garlic clove, crushed 2 cups lentils Salt to taste 1
bay leaf 1 cup Chicken Soup Stock or canned (if you use bouillon, be
careful of adding salt) 1/2 cup chopped parsley for garnish |
In a stainless steel pan or large glass bowl, place the gallon of water
along with the pickling salt and saltpeter. Stir until dissolved. Place
the ribs in the brine and keep covered in the refrigerator for 10 days.
You may have to weight down the ribs with a heavy plate. They must stay
under this solution for 10 days. When pickling is completed, drain the
brine and discard. Rinse the ribs thoroughly in fresh water. Drain and
place in a stainless pot and add the peppercorns, ay eaves, yellow
onion, and the white wine. Add just enough water to barely cover the
ribs. Cover the pot and bring to a simmer. Cook for 1-1/2 hours. In the
meantime, prepare the lentils.
Heat a frying pan and add the oil. Sauté the onions and garlic until
bit golden. Place the lentils and onions in a heavy saucepan with lid.
Add the salt, bay leaf, and stock. Add enough water to cover the
lentils. Cover and simmer for about 1/2 hour, or until the lentils are
tender but not mushy. Remove the ribs to a platter. Serve the ribs on a
bed of the lentils. Serves 4.
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