Revised 2012 Apr 15
1/2 pound bacon
3 cups navy beans, soaked
2 medium onion, thinly sliced
9 small plum tomatoes, chopped
1 1/2 tablespoons beef gravy mix (Maggi)
2 teaspoons laos
3 tablespoons mustard powder
3 cloves garlic
1 cup molasses
2 teaspoons Maggi
2 teaspoons sambal oelek
Soak beans overnight. Rinse well. Experiment with different beans. I used 2 cups navy and 1 cup light red kidney in the last batch.
Cook bacon till nearly crisp, drain, and chop coarsely. Cut ribs into manageable sections and parboil briefly
Place all of the ingredients in a pot with a heavy bottom or a slow cooker and add water to just cover.
Cover and cook on high for 1 hour then lower to about 20% and cook for as long as it takes, 24 to 36 hours, stirring occasionally.
Uncover when the beans are nearing completion
Remove any large chunks of meat, chop and return to pot. Remove as many bones as possible.
2 lb of ribs might seem a bit extravagant but it's worth it. Do not use riblets (seems to be the scrap from side rib trimming) as they have too many bone fragments.
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