Wednesday, August 1, 2012

My Scannone Challenge: Pork Ribs Soup – Really? Ribs in a soup? Yes, Really!

To follow on my Scannone challenge, I give you this pork ribs recipe that is finger-licking good!

I went to buy some meat at Costco today and they had these ribs at a great price so I got them and went to check on my Scannone book. I found a recipe for Pork Ribs and Potato Soup and my mouth watered!. Of course, as you know, I am modifying his recipes so they are Dukan Diet approved, and easier to make. So the potatoes needed to go (believe me they are soooo not needed) and the fresh grated tomatoes, I replaced with canned tomato sauce. The end result was one of the best soups I have ever had. The meat is tender and falls of the bones, the broth is rich and savory and comforting! hmmm....

You may be thinking that soup and ribs is probably a weird pairing, as ribs are more usually roasted, grilled or cook in BBQ sauce. But believe me this will open your eyes to a complete new way of looking and enjoying ribs!


1 slab of Pork Ribs
8 cups of water
1 can (15oz) of Hunt’s Tomato Sauce
1 cup of onions diced
3 garlic cloves
½ red pepper
1 tbsp Worcestershire sauce
1 tbsp Vinegar
1/4 tsp black pepper
½ tsp dry oregano

To serve (optional):
Crumbled Queso Fresco
Fresh chopped Parsley

Clean your slab of ribs and remove all excess fat. Cut them into individual ribs/bones.  

Boil them in a heavy bottom pan with 2 cups of water and 1 teaspoon of salt until water evaporates - then fry them in their own oil until brown. Remove ribs - keep oil in pan. At this point you can eat the crispy ribs. Believe me a few of mine did not make it into the soup!

While the ribs are boiling, dice one cup of onions and chop 3 garlic cloves. Set apart. Blend the tomato sauce with the half red pepper. Set aside.

Brown onions and garlic on the pan with the oil from ribs (about 2 minutes), add tomato sauce mixture. Cook for a little (3 minutes), incorporate ribs. 

Add 6 cups of water, 1.5 tsp salt, 1 tbsp Worcester sauce, 1 tbsp vinegar, 1/2 tsp oregano, 1/4 tsp black pepper. Let it boil for 20 minutes and you are done!

Serve with a little crumbled queso fresco and fresh parsley!

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