Canarian salted pork ribs with corn and potatoes

Directions

1. Remove the bones: Soak them in water for 2 hours, then discard the very salty water and let them soak in fresh water for another 5 to 6 hours. ⏱ 2 hr
2. Separate the ribs into individual portions using a knife. ≈ 2 min
3. Place them in a large stockpot and cover them generously with water. ≈ 3 min
4. Add the peppercorns, half a lemon, mint, and a pinch of salt if needed. ≈ 3 min
5. Cut the ears into two or three pieces and add them. ≈ 8 min
6. Bring to a boil over high heat, then reduce heat to medium and simmer for 1 hour 30 minutes to 2 hours 30 minutes, or until the meat easily separates from the bone with a fork. ⏱ 1 hr 30 min
7. Take a bowl of cooking water. ≈ 3 min
8. Peel the potatoes and boil them with a little salt and this broth. ⏱ ≈ 10 min
9. Drain them and let them dry over low heat, then serve with the ribs and corn. ⏱ ≈ 40 min