Pork Spare Ribs Soup Recipe
Ingredients
| 2 pounds pork spareribs, cut in half crosswise | ||
| Water | 8 Cup (16 tbs) | |
| Carrots | 3 , sliced | |
| 1 turnip, peeled and cubed | ||
| Onion | 1 Large, chopped | |
| Chili powder | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Cumin seed | 1 Teaspoon | |
| Aniseed | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cabbage | 1 Small, shredded | |
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.
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.
Chef
