850. California Farm Pork Rib Soup
Using the marrow inside the rib bones as well as the meat on the outside gives a richer flavor soup broth. We cut up the bigger pork ribs, called spare ribs, to chunks for soup, to get the marrow. Smaller ones, called back ribs, go on the barbecue.
Apple, pear and ginger give a special flavor to this rich clear broth and the fruit combines well when eaten with the pork meat as a second course.
850. California Farm Pork Rib Soup
Using the marrow inside the rib bones as well as the meat on the outside gives a richer flavor soup broth. We cut up the bigger pork ribs, called spare ribs, to chunks for soup, to get the marrow. Smaller ones, called back ribs, go on the barbecue.
Apple, pear and ginger give a special flavor to this rich clear broth and the fruit combines well when eaten with the pork meat as a second course.
Open in Cookpad AppSteps
- 1
Chop 4 ribs in 16 pieces. Pour boiling water from water kettle over the rib pieces, let stand a few minutes, pour water off. This will make your soup broth clear and prevents foaming.
- 2
Cover rib pieces and fruits with 3 quarts fresh cold water, add herbs and spices, soy sauce, bring to boil, then simmer without lid. Taste as broth decreases in volume and increases in color and flavor to the level you like, probably 2 hours. The kitchen smells will be delicious. Add1 or 2 bouillion cubes if preferred. Cut fruits in pieces, cut meat in pieces, put rib bones aside.
- 3
Serve soup broth with meat and pieces of fruits. Add dijon mustard to the snacks in your soup as a second dish. Leftover rib bones covered in water and simmered overnight make a great bone broth for future cooking. Bones are soft and safe for the dog.
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