A “boiled” dinner
2 pounds spareribs
1½ cups hot water
4 medium-sized potatoes, pared and halved
1½ cups canned or cooked green snap beans and liquid
Salt and pepper
Brown spareribs in fry pan without added fat. Add water and simmer about 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 potatoes.
Season with salt and pepper. Skim off excess fat before serving.
Menu Suggestion
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, meaty ham hock, or ham bone may be used in place of the spareribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut.
A variety of vegetables may be used in a “boiled” dinner. In addition to potatoes, use onions, large pieces of carrot, and wedges of cabbage. Add cabbage about 20 minutes before serving, as it cooks more quickly than the other vegetables.