Pickled Pork Ribs With Lentils
|For pickling brine|
|Pickling salt||1 Pound (No Iodine)|
|Pork spareribs||5 Pound, cut into about 10 large pieces|
|Whole black peppercorns||8|
|Whole bay leaves||2|
|Yellow onion||1 Large, peeled and chopped|
|Dry white wine||2 Cup (32 tbs)|
|Olive oil||2 Tablespoon|
|Yellow onions||2 , peeled and sliced|
|Garlic||1 Clove (5 gm), crushed|
|Lentils||2 Cup (32 tbs)|
|Chicken soup stock/Canned chicken soup stock||1 Cup (16 tbs) (If You Use Bouillon, Be Careful Of Adding Salt)|
|Chopped parsley||1⁄2 Cup (8 tbs) (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, bay leaves, 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.
Saute the onions and garlic until a 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.
Try this with Carrots and Zucchini, Cold Brussels Sprouts Salad, and French bread.