Pork Spare Ribs Soup Recipe

Pork Spare Ribs Soup
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Pork spareribs2 Pound, cut in half crosswise
 Water8 Cup (128 tbs)
 Carrots3 , sliced
 Turnip1 , peeled and cubed
 Onion1 Large, chopped
 Chili powder2 Tablespoon
 Salt1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Cumin seed1 Teaspoon
 Aniseed1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Cabbage head1 Small, shredded

Nutrition Facts

Serving size: Complete recipe

Calories 3019 Calories from Fat 1993

% Daily Value*

Total Fat 222 g341.7%

Saturated Fat 82.1 g410.4%

Trans Fat 0 g

Cholesterol 704 mg

Sodium 7092.7 mg295.5%

Total Carbohydrates 91 g30.2%

Dietary Fiber 30.8 g123.2%

Sugars 36.9 g

Protein 167 g333.5%

Vitamin A 795.7% Vitamin C 287.9%

Calcium 76.1% Iron 105.2%

*Based on a 2000 Calorie diet

Directions

Cut ribs apart between bones into individual ribs.
Sprinkle with a little salt and pepper.
Arrange the ribs in a shallow baking pan; bake in 450° oven for 25 minutes or till well browned.
Pour off fat.
Transfer the browned ribs to a large saucepan.
Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, aniseed, and pepper.
Bring mixture to boiling.
Reduce heat; cover and simmer for 2 hours or till meat is very tender.
Skim off fat.
Stir shredded cabbage into soup; cook 5 minutes longer.
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