Total Calories: 687
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.
This Ribs And Limas recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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