Boiled Dinner

Making a boiled dinner is probably one of the easiest meals you could possibly make. How? Well, for starters, yes, it may be a little time consuming because it requires some hours to cook, but in reality, you don’t always have to be right there in front of the pan every second. There is a lot of waiting involved, but the waiting is what truly makes the flavors from the meat and veggies come forward.

The recipe calls for up to three pounds of pork spareribs. These are one of my favorites to cook with because when you cook them properly, they melt off the bone effortlessly. Since they are a tough meat to begin with, it’s best to cook it slowly, which is perfect for boiled dinners! If for whatever reason you cannot find this cut, you could also use ham on bone. The flavor is slightly different, but the tenderness and taste will still be on point!

I know it might be tempting to begin the recipe with simmering the water, but for maximum undertone flavors, I recommend beginning with browning the spareribs or ham in the pan first. The caramelized outer flavor of the meat will change the boil in the best way possible. After this is done, you could follow by adding and simmering the water for about an hour. With this boil, you’ll sure to impress even the pickiest eater!

INGREDIENTS

• 2 To 3 pounds pork spareribs or Ham on bone
• 6 cups Hot water
• 3 med Potatoes, pared and halved
• 1 1/2 c Canned or cooked green beans with liquid
• 1 small head of cabbage chopped
• Salt
• Pepper

DIRECTIONS

1. Brown spareribs in frying pan without added fat.
2. Add water and simmer for 1 hour.
3. Add potatoes to meat and cook until tender – about 25 minutes.
4. Add beans and liquid the last 10 minutes of cooking.
5. If raw beans are used, add with the potatoes, cabbage.
6. Season with salt and pepper.
7. Skim off excess fat before serving.
8. To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert.
9. For variety: Beef short ribs may be used with longer cooking.
10. Corned beef, ham hock, or ham bone may be used in place of short ribs.
11. Cover with water and simmer about 3 hours or until tender.
12. Omit salt and continue as above.