Ingredients with Measurements:
- 2 lbs of spare ribs
- 1 bunch of watercress
- 1 cup of apricot kernels
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of vegetable oil
- 8 cups of water
- Salt and pepper to taste
Special equipment needed:
- Grill
- Large pot
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Rub the spare ribs with salt and pepper and grill them for 10-12 minutes on each side until they are browned and cooked through.
3. Remove the spare ribs from the grill and let them cool.
4. In a large pot, heat the vegetable oil over medium heat.
5. Add the chopped onion, minced garlic, and minced ginger to the pot and sauté until the onion is translucent.
6. Add the grilled spare ribs to the pot and pour in 8 cups of water.
7. Bring the pot to a boil and then reduce the heat to low and let it simmer for 1 hour.
8. While the soup is simmering, rinse the watercress and chop it into bite-sized pieces.
9. After 1 hour, remove the spare ribs from the pot and let them cool.
10. Add the chopped watercress and apricot kernels to the pot and let them simmer for another 10 minutes.
11. While the soup is simmering, remove the meat from the spare ribs and chop it into bite-sized pieces.
12. After 10 minutes, add the chopped spare ribs back into the pot and let the soup simmer for another 5 minutes.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Grill: Medium-high heat
Stove: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Watercress can be substituted with spinach or kale.
- Apricot kernels can be substituted with almonds or cashews.
Variations:
- Add sliced carrots and celery to the soup for extra flavor and nutrition.
- Use beef ribs instead of spare ribs for a heartier soup.
- Add a tablespoon of soy sauce or fish sauce for a savory umami flavor.
Tips and tricks:
- Make sure to brown the spare ribs on the grill before adding them to the soup for extra flavor.
- Remove any excess fat from the spare ribs before grilling to make the soup less greasy.
- Use a slotted spoon to remove any foam or impurities that rise to the surface of the soup while simmering.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
Serve the soup in individual bowls with a sprig of watercress on top for garnish.
Garnishes:
- Sprigs of watercress
- Chopped scallions
- Sliced jalapeños
Pairings:
- Steamed rice
- Crusty bread
- Grilled vegetables
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the spare ribs until they are fully cooked through to avoid any risk of foodborne illness.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Grilled spare ribs soup is a traditional Chinese dish that is believed to have originated in the Sichuan province. It is a hearty and flavorful soup that is often served during the colder months.
Flavor profiles:
The soup has a rich and savory flavor from the grilled spare ribs and the aromatic vegetables. The watercress adds a fresh and slightly bitter taste, while the apricot kernels provide a nutty and slightly sweet flavor.
Serving suggestions:
Serve the soup as a main course for lunch or dinner. It is a filling and satisfying dish that pairs well with steamed rice or crusty bread.
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