Ribs and Limas

Makes 6 servings

  • 4 pounds pork ribs country-style
  • 2 tablespoons vegetable shortening solid
  • 2 1/2 cups onions chopped
  • 2 tablespoons flour
  • 2 teaspoons dry mustard
  • 4 cups water
  • 1 cup brown sugar packed
  • 2 tablespoons lemon peels grated
  • 1/4 cup lemon juice
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lima beans dried baby
  • 6 cups water

In an 8-quart Dutch oven over medium-high heat, brown ribs in hot shortening. Remove ribs and set aside. Pour off all but 1 to 2 tablespoons of the drippings. Add onions and sauté until lightly browned. Stir in flour and mustard. Add 4 cups water, brown sugar, lemon rind and juice, vinegar, salt and pepper; bring to a boil. Add ribs; reduce heat to low, cover and simmer for 1 1/2 to 2 hours or until ribs are tender.

Meanwhile, in a 4-quart saucepot over low heat, simmer lima beans, covered, in 6 cups water for 1 1/2 hours or until tender. Drain. Add beans to ribs and sauce. Bring to a boil over medium-high heat; reduce heat to low, cover and simmer for 30 minutes, stirring once or twice.

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