Spare ribs, the least expensive cut of meat of pork, are the equivalent of short ribs of beef. These ‘ribs’ are about a dozen long bones found in the lower portion of the pig, near the belly and breastbone. There is a light covering of meat on top of and between these bones. In other words, they aren’t the most desireable cut of meat. Even though they are delicious, there isn’t enough meat there to suit my taste. If you feel the same way, try them in soup to help bolster the desirability of eating these ‘side ribs’.
1 lb spare ribs (from pork)
1 medium onion, chopped
6 oz can tomato paste
2 c lima beans, canned or frozen
2 c white corn, canned or frozen
2 large potatoes, peeled and chopped
1 Tbsp chopped fresh herbs, such as basil or rosemary (your choice)
Salt and pepper to taste
8 oz elbow macaroni
Place spare ribs, onion and 2 quarts of water in a large covered pan. After bring to a boil, reduce heat and simmer until the meat falls off the bones. Remove bones from soup and stir in tomato paste, vegetables and seasonings. 30 minutes before serving, add the macaroni noodles and additional water, if needed.
Keeep your fork