Bean Soup from @mitchypoo

1 lb. navy or white beans
2-3 lbs. of country style spare ribs
1 Tbsp. extra virgin olive oil
32 oz. chicken stock
12 whole peppercorns
1 bay leaf
1 medium onion, chopped
2-3 potatoes, cubed

Rinse beans and pick out stones or undesirable beans. Soak overnight in water. Beans do not have to be soaked overnight, it is OK to rinse and pick thru and use right away. If you do soak, discard soaking water.

Put beans in stock or soup pot and add chicken broth. Add onion, peppercorn and bay leaf.

In separate dutch oven or large pan, add olive oil and heat over medium high heat. Season spare ribs with salt and pepper and then brown on all sides.

Add spare ribs to soup pot and cover with enough water to cover 1-2 inches over beans and meat.

Bring to a simmer over high heat, covered and then turn down to low and simmer for 1.5 to 2 hours until beans are tender. Do not add salt to taste until now, after the beans are tender, or else the bean skins will be tough.

Peel and cube the potatoes and add, simmering for about 30 minutes or until potatoes are tender. Discard bay leaf.

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Barbecued Ribs from @WilmaDelgado

Ingredients
2 whole slabs of pork baby back ribs

Dry Rub
8 TBSP light brown sugar, tightly packed
3 TBSP Kosher Salt
1  TBSP chili powder
1/2 tsp black peppe
r1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp old bay seasoning
1/2 tsp rubbed thyme
1/2 tsp onion powder

Braising Liquid
1 cup pineapple juice
2 TBSP white wine vinegar
1/4 cup bourbon
2 TBSP worcestershire sauce
2 TBSP honey
2 cloves of garlic, chopped

Instructions
Preheat oven to 250. In a bowl combine all dry ingredients and mix well.  Place each slab of baby back ribs on a piece of heavy duty aluminum foil, shiny side down.  Sprinkle each side generously with the dry rub.  Pat  the rub into  the meat and refrigerate for a minimum of one hour….covered in the aluminum foil. In a micowavable container, combine all ingredients for the braising liquid. Microwave on high for one minute. Place the ribs on a baking sheet.  Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.  Tilt the baking sheet in order to equally distribute the braising liquid.  Braise the ribs in the oven for 2 1/2 to 3 hours. Take ribs out of packets…drain liquid off.  Now, here is where I did mine differently.  The recipe says for you to boil the liquid until it is reduced by half then use it as your sauce.  I didn’t do it that way.  I got rid of the liquid……covered my ribs with barbecue sauce…….stuck them  back on in the oven under the broiler until they were lightly carmelized. I’ll warn you.  The dry rub recipe will be way too much.  I think that I’ve used the original batch two other times.  So, what I will do next time is just go by the ingredient list and kind of eye it.  The ribs really are wonderful.  My family liked them as well as any that you have out in a restaurant…..and pay three times the price for!