Ingredients with Measurements:
- 2 lbs smoked spare ribs
- 8 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bunch watercress, chopped
- 1/4 cup apricot kernels
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the smoked spare ribs, water, onion, garlic, and ginger. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for 2 hours, or until the meat is tender and falling off the bone.
3. Remove the spare ribs from the pot and set aside to cool. Once cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and any excess fat.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and add the soy sauce, rice vinegar, brown sugar, salt, and black pepper. Stir to combine.
6. Add the shredded spare ribs back into the pot and simmer for another 10-15 minutes.
7. Stir in the chopped watercress and apricot kernels and cook for an additional 5 minutes.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Pork spare ribs can be substituted with beef spare ribs or chicken thighs.
- Watercress can be substituted with spinach or kale.
- Apricot kernels can be substituted with almonds or cashews.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use vegetable broth instead of water for a vegetarian version.
- Add a splash of hot sauce for some heat.
Tips and tricks:
- To make the soup even smoother, strain it through a fine-mesh sieve after pureeing.
- If the soup is too thick, add more water or broth to thin it out.
- For a richer flavor, use homemade smoked spare ribs instead of store-bought.
Storage instructions:
- Store 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 heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of watercress on top.
Garnishes:
- Chopped scallions or cilantro would make a great garnish for this soup.
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
- Make sure to cook the spare ribs thoroughly to avoid any foodborne illnesses.
Food history:
- Smoked meats have been a popular way of preserving meat for centuries, dating back to ancient times.
Flavor profiles:
- Smoky, savory, slightly sweet, and nutty.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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