Pork Rib Soup
Ingredients
- 907 g (2 pounds) baby back pork ribs (bone-in)
- Salt
- Freshly cracked black pepper
- 30 ml (2 tablespoons) vegetable oil or beef tallow
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 large cloves of garlic, finely chopped
- 4 branches of fresh thyme
- 3 bay leaves
- 10 ml (2 teaspoons) juniper berries, finely ground
- 2.84 L (12 cups) chicken stock
- 500 ml (2 cups) wild rice blend, rinsed well
- 875 ml (3½ cups) water
- 30 ml (2 tablespoons) salted butter
Instructions
- Prepare the ribs by cutting between each bone to separate them into individual ribs, then season with salt and pepper. Add the oil to a large, heavy-bottomed pot and heat on medium-high. Once the oil is hot, sear the ribs until browned all over, about 5 minutes. Remove the ribs and set aside, leaving the pot on the heat.
- Add the onion, carrots, celery and garlic. Cook, stirring often and scraping the bottom of the pot with a wooden spoon, for about 2 minutes, until the vegetables are bright in colour. Add the thyme, bay leaves and juniper, and continue cooking for another minute.
- Return the ribs to the pot along with the chicken stock and rice. Turn the heat to high and bring everything to a boil. Reduce the heat to low, cover and simmer for 30–45 minutes, or until the meat is tender and the rice is cooked.
