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skillet, adding extra fat or bacon if necessary. Cut up potatoes that have been simmered until tender and brown in the same skillet. Layer meat and vegetables in a dish: first a layer of potatoes and onions then a layer of chops, and repeat. Over all, pour 1 cup of dry white wine, sprinkle a little salt and pepper and crisp pieces of bacon if bacon was used. Cook until meat is done. Serve with mustard and sauerkraut. Ribs and Beans make a filling winter dish and are a good way to use spareribs while it’s too cold for charcoal fires.
Ribs and Beans */j lb. Navy beans Water 2'/4 lb. fresh pork spareribs, cut in single lengths. Salt 2 Medium onions, chopped medium fine.
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