Recipe: Appetizing Leftover Spareribs in a Soup

Leftover Spareribs in a Soup. In a heavy pot, add olive oil diced onions. Cook over med high heat until transparent and starting to golden, add bell peppers, hominy, and diced tomato. Add chicken stock, bbq meat, tomato soup, and cabbage.

Add some cumin, paprika, and cayenne pepper to the pan, add rib meat and corn and stir in the chicken broth. Put water, pork ribs, potatoes, and carrots into a pot and boil. Add salt and pepper to taste. You can cook Leftover Spareribs in a Soup using 22 ingredients and 5 steps. Here is how you cook that.

Ingredients of Leftover Spareribs in a Soup

1. It's 4 of large leftover Spareribs.
2. Prepare 1 cup of diced potatoes Yukon gold.
3. You need 1 cup of sliced carrots.
4. Prepare 1 ear of fresh corn.
5. It's 15 ounces of canned diced tomatoes.
6. It's 1 of stalk/rib celery.
7. It's 1 of shallot diced.
8. It's 1/3 cup of fire roasted peppers.
9. You need 1 teaspoon of minced garlic.
10. It's 1 teaspoon of salt for corn cob.
11. You need 1 teaspoon of salt for soup.
12. Prepare 1 cup of English peas.
13. Prepare 1 quart of water.
14. You need 1 quart of mushroom stock.
15. You need 2 tablespoons of parsley.
16. You need 1 tablespoon of Chinese black vinegar.
17. It's 1 teaspoon of ground paprika.
18. It's 1 tablespoons of whole mustard.
19. You need 1/2 teaspoon of thyme.
20. Prepare 1 teaspoon of heaping herb de Provence.
21. You need 1/2 stick of butter.
22. It's 1 of medium hass avocado diced.

Generously season the beef short ribs with Kosher salt. In a large Dutch oven or heavy, oven-proof soup pot, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside. Add the carrot, celery, onion, and garlic and sauté in the resulting beef juices until slightly browned.

Leftover Spareribs in a Soup instructions

1. Shuck and wash the corn. Remove from the cob. Wash and chop the celery, peppers, carrots, and shallot. Dice the potatoes. Set aside. Add the cob to a quart of water and boil, with a teaspoon of salt. You can cut the cob in half or pieces if you need..
2. Remove bone and gristle from the ribs and chop the meat. Add the meat to a pot, and sauté rendering some of the fat. When rendered add butter..
3. When the butter is melted add the vinegar, spices, and herbs. Add the chopped vegetables, corn, and diced vegetables..
4. Sauté for 15 minutes. Add the mushroom stock. Remove the cob from the water and scrape the cob in a bowl. Add the corn cob water and cob scrapings to the rest of the soup..
5. Add tomatoes and, simmer 15 minutes. Stir in the frozen peas allow to rest 10 minutes and serve, with avacado as a topping. Don't forget to add a little salt to the avacado. I hope you enjoy!!!.

Wash raw pork ribs, pat dry and slice into individual ribs. In a large stock pot (and I mean a LARGE stock pot), heat oil/lard. When ready gently place each rib into hot oil making sure there is enough room around it to brown (work in batches, if needed). The Korean rice bowl is the perfect way to stretch leftovers. Scoop cooked rice in bowls, then top with a small pile of short ribs.