Instructions: Corn the ribs by mixing the salt and saltpeter together and dissolving in a gallon of water. Place the ribs in a large plastic or stainless-steel container with a cover.

Add the saltwater solution, being careful that all the ribs stay under the surface. You may have to weigh them down with a plate.

Cover the container and refrigerate for 10 days - yes, 10 days! Check a few times to be sure the ribs stay under the surface. This is very important.

When the ribs are pickled you may proceed. Place the beans in a heavy saucepan with ample water to cover. Bring them to a boil, turn off the heat and let them sit, covered, for 1 hour. Drain.

Rinse the ribs well and soak in fresh water for 1 hour. Drain and blanch in boiling water for 1 to 2 minutes. Drain and cut in 1-rib pieces. Place in a 6-quart pot. Add everything but the beans. Bring to a boil and simmer, covered, for 30 minutes. Add the drained beans, cover and simmer for 1 3/4 hours.

Uncover during the last 30 minutes to evaporate excess liquid.

This recipe serves 4 to 5.

Comments: This dish is really supposed to be made from pickled pigs tails. I know this sounds strange to you, but Jamaica has never been a wealthy country, so every part of the animal is used. I have substituted pork spareribs for you squeamish ones!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.