A stick-to-the-ribs soup for cold-weather appetites. Use beef stock instead of water for a richer broth.
Soak beans overnight in cold water. (Drain or not, as you prefer.) Combine beans, water, ribs, onions, and carrots in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour or until beans are tender. Remove ribs, cut off bits of meat that remain, and return meat to kettle. Season with salt and pepper. Heat thoroughly.