Food & Wine
Apricot and spring onion pork rib soup
Add a splash of hot sauce to your individual bowl of this flavoursome apricot and spring onion pork rib soup to add some extra kick. Grill some garlic bread on the side for dunking.
Serves: 4
Ingredients:
- 2 racks pork ribs
- 1 tablespoon kosher salt
- 1 teaspoon finely ground freshly cracked black pepper
- 100 g unsalted butter
- 2 tablespoons plain (all-purpose) flour
- 3 spring onions (scallions), finely chopped
- 375 ml apricot nectar
- 200 ml beef stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery powder
- 2 tablespoons hot sauce
- 1 cup bean sprouts, trimmed
- 1 red chilli
- ¼ bunch coriander
Method:
- Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.
- Melt the butter and mix with the flour.
- Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.
- Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.
- Serve with bean sprouts, finely sliced red chilli and coriander to garnish.
This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.