Step 1

Rinse 4-5 pork ribs in cold water, place into a large soup pot (6 qt) or dutch oven and cover with water (1-2” above ribs). Bring to a boil over medium-high heat then drain water with the foam crud as soon as it boils. Rinse ribs to remove any foam crud left on them and place ribs back into the pot.

Step 2

Add 10-12 cups cold water, 2 dried bay leaves and 1 tsp kosher salt. Cover with a lid. Bring to a boil, reduce heat and keep at light boil for 1 hour until meat falls off the bones.

Step 3

Peel, grate and/or chop all vegetables, keeping cubed potatoes in cold water until ready to use. Rinse canned beans in cold water and keep in cylinder until ready to use.

Step 4

In a small skillet over medium heat, add 3 tbsp grapeseed oil and saute 1 finely chopped medium yellow onion for 4-5 mins until softened and translucent. Add julienned 2 medium carrots and continue to saute for another 4-5 mins or until softened (adding more oil if it seems too dry). Turn off heat, set aside.

Step 5

Once ribs are cooked, increase heat to medium and add 2 grated red beets and 2 cubed gold potatoes to the pot. Bring to a boil, cook for 10 mins.

Step 6

Add 1 1/2 cups shredded green cabbage and sautéed onion/carrots to the pot, bring to a boil and cook 5-7 mins or until potatoes can be easily pierced with fork.

Step 7

Add rinsed 8 oz canned pork beans, cook for 1-2 mins. Add more salt to taste (I added 2 tsp kosher salt). Turn off heat. Let the pot rest covered for 20-30 minutes for the flavors to meld.

Step 8

Serve with a dollop of sour cream and fresh bread. Once cooled, refrigerate leftovers. Reheat over medium heat to enjoy the next day.