Ingredients with Measurements:
- 2 lbs of pork spare ribs
- 8 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of rice vinegar
- 1 teaspoon of Chinese five-spice powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of dried apricot kernels
- 1 bunch of watercress, washed and trimmed
Special equipment needed:
- Large pot or Dutch oven
- Grill or barbecue
Step-by-step instructions:
1. Preheat the grill or barbecue to medium-high heat.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant, about 2-3 minutes.
3. Add the spare ribs to the pot and cook until browned on all sides, about 5-7 minutes.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, Chinese five-spice powder, salt, and black pepper.
5. Pour the sauce over the spare ribs and stir to coat evenly.
6. Add the water to the pot and bring to a boil. Reduce the heat to low and simmer for 1-2 hours, or until the spare ribs are tender and falling off the bone.
7. While the soup is simmering, grill the apricot kernels until lightly charred, about 2-3 minutes. Remove from the grill and set aside.
8. Once the spare ribs are tender, remove them from the pot and let cool slightly. Remove the meat from the bones and shred into bite-sized pieces.
9. Return the shredded meat to the pot and stir to combine.
10. Add the watercress to the pot and simmer for an additional 5-10 minutes, or until the watercress is wilted and tender.
11. Ladle the soup into bowls and top with the grilled apricot kernels.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Grill or barbecue: medium-high heat
Simmer: low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 20g
Protein per serving: 45g
Substitutions for ingredients:
- Pork spare ribs can be substituted with beef spare ribs or chicken thighs.
- Apricot kernels can be substituted with almonds or cashews.
- Watercress can be substituted with spinach or kale.
Variations:
- Add sliced shiitake mushrooms to the soup for an extra umami flavor.
- Use vegetable broth instead of water for a vegetarian version of the soup.
- Add a tablespoon of chili paste or hot sauce for a spicy kick.
Tips and tricks:
- To make the soup ahead of time, cook the spare ribs and shred the meat. Store the meat and broth separately in the refrigerator for up to 3 days. When ready to serve, reheat the broth and add the shredded meat and watercress.
- If the soup is too salty, add a splash of water or unsalted broth to balance the flavors.
- To make the soup more filling, add cooked noodles or rice to the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with grilled apricot kernels and fresh watercress leaves.
Garnishes:
Grilled apricot kernels and fresh watercress leaves.
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the spare ribs are tough, simmer them for an additional 30 minutes to 1 hour until tender.
- If the soup is too thin, simmer it for an additional 10-15 minutes to reduce the broth.
Food safety advice:
- Make sure the spare ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Barbecued spare ribs soup is a traditional Chinese dish that originated in the Guangdong province. It is often served during special occasions and family gatherings.
Flavor profiles:
The soup is savory, sweet, and slightly spicy with a smoky flavor from the grilled spare ribs. The watercress adds a fresh and slightly bitter taste, while the grilled apricot kernels add a nutty crunch.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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