Ingredients

3 pounds country-style pork ribs
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/4 cup olive oil
2 cups diced onions
1 cup diced green bell pepper
1 cup diced celery
2 tablespoons minced garlic
1/4 cup all-purpose flour
1/2 pound dried white navy beans
8 cups chicken stock

1 (14 1/2-ounce) can diced tomatoes
2 tablespoons chopped fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
1 tablespoon Essence, recipe follows
1/4 cup chopped fresh parsley leaves
Steamed white rice, for serving

Instructions

Lay the ribs on a full
sheet pan and season with the salt and pepper on both sides. Set a large Dutch oven over
medium heat and add the olive oil to the pan. Once the oil is hot, about 1 minute, add the
ribs, in batches, to the pan and sear until golden brown in color, about 5 minutes. Turn
the ribs over and sear the second side as well. When the ribs are caramelized on both
sides, set on a sheet pan and repeat the process with the remaining ribs.

Add the onions, bell peppers, and celery to the pan and cook, stirring occasionally, until
the onions are translucent and the celery and peppers are lightly caramelized, about 6 to
7 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds. Sprinkle

the flour into the pan and stir with a wooden spoon to combine with the vegetables and oil
to make a roux. Cook the roux, stirring constantly for 2 minutes. Add the beans and stock
to the pan and stir to combine with the roux. Bring to a boil and reduce to a simmer. Add
the diced tomatoes, the seared ribs, sage, thyme and bay leaves to the pan. Simmer the
ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent
sticking.

After 1 1/2 hours, check the ribs to see if they and the beans are both tender. Season
with the Essence and continue to cook for an additional 30 minutes. When the ribs are
done, add the chopped parsley to the pan and serve hot over steamed
rice. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder

1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by
William and Morrow, 1993.