Ribs And Limas

Serves: 6
Total Calories: 687


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 saute 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.

Nutritional Facts:

Serves: 6
Total Calories: 687
Calories from Fat: 277

This Ribs And Limas recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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