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Home|Food + Drink|APRICOT & SPRING ONION PORK RIB SOUP

Food + Drink

APRICOT & SPRING ONION PORK RIB SOUP

Apricot & Spring Onion Pork Rib Soup by Adam Roberts

Prep Time: 10 minutes
Cook Time: 60 minutes
Serves: 4
Cooker: Grill Pan & Pressure Cooker
Skill Level: Easy

 


Apricot & Spring Onion Pork Rib Soup

Ribs by Adam Roberts

 

 

Images and recipes from
Ribs by Adam Roberts
New Holland Publishers
RRP $45 available from all good bookstores or online
www.newhollandpublishers.com

 


INGREDIENTS

2 racks pork ribs

1 tablespoon kosher salt

1 teaspoon finely ground freshly cracked black pepper

100 g (3 1⁄2 oz) unsalted butter

2 tablespoons plain (all-purpose) flour

3 spring onions (scallions), finely chopped

375 ml (13 fl oz) apricot nectar

200 ml (7 fl oz) 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

1/4 bunch coriander (cilantro)

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.

Tip: Add a splash of hot sauce to your individual bowl to add some extra kick. Grill some garlic bread on the side for dunking.

Written by: Adams Roberts
January 20, 2018
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Finally, a women's lifestyle magazine that covers all of North Queensland. Now in its thirteenth year, DUO is the elegant bi-monthly publication that features exclusive and insightful interviews with the amazing women of our region as well as the latest in home design, style and fashion, dining and recipes, travel and the arts.
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