Recipe: Oishi Leftover Spareribs in a Soup For Vegan's Friend

Leftover Spareribs in a Soup. Sinigang, a filling Filipino soup, gets its signature tang from tamarind, mingled with spareribs, taro, green beans, and vegetables galore. Reviews for: Photos of Sinigang (Pork Spare Ribs in Sour Soup). This soup has a rich, smoky flavor.

Pour half of the sauce over the top. Also there's a recipe on this site for "Hawaiian Coleslaw" which is a great complimentary. The Best Leftover Ribs Recipes on Yummly You can Cook Leftover Spareribs in a Soup using 22 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Leftover Spareribs in a Soup

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

Breakfast Hash With Leftover Ribs, Jerk Ribs, Cajun Ribs. Which kind of ribs are you looking for? Soup making is an art and science that's been practiced for centuries. It's a humble meal that is easily stretched to feed a crowd, and it's super frugal In a pinch of desperate times, like a zombie apocalypse, sure, you might toss leftovers in a soup pot, willy-nilly, but for most of us who want to.

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!!!.

I used leftover rib meat for this recipe (every time… told you I made too much), but you can use any pork really. To help determine how many quarts of soup are in a total recipe, I take the number of quarts of stock that are called for and double it. Hi Everyone, Any ideas as to what I should do with a leftover rack of Spareribs we made for the Fourth of July? It was the first time we ever made ribs, and grilled them according to the River Cottage Meat book recipe. Tender bits of prime rib, hearty barley, all paired with complimentary vegetables for one delicious bowl of beef barley soup with leftover prime rib.