Pork Spare Ribs Soup
|Pork spareribs||2 Pound, cut in half crosswise|
|Water||8 Cup (128 tbs)|
|Carrots||3 , sliced|
|Turnip||1 , peeled and cubed|
|Onion||1 Large, chopped|
|Chili powder||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cumin seed||1 Teaspoon|
|Cabbage head||1 Small, shredded|
Cut ribs apart between bones into individual ribs.
Sprinkle with a little salt and pepper.
Arrange the ribs in a shallow baking pan; bake in 450° oven for 25 minutes or till well browned.
Pour off fat.
Transfer the browned ribs to a large saucepan.
Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, aniseed, and pepper.
Bring mixture to boiling.
Reduce heat; cover and simmer for 2 hours or till meat is very tender.
Skim off fat.
Stir shredded cabbage into soup; cook 5 minutes longer.
Serving size: Complete recipe
Calories 3019 Calories from Fat 1993
% Daily Value*
Total Fat 222 g341.7%
Saturated Fat 82.1 g410.4%
Trans Fat 0 g
Cholesterol 704 mg234.7%
Sodium 7092.7 mg295.5%
Total Carbohydrates 91 g30.2%
Dietary Fiber 30.8 g123.2%
Sugars 36.9 g
Protein 167 g333.5%
Vitamin A 795.7% Vitamin C 287.9%
Calcium 76.1% Iron 105.2%
*Based on a 2000 Calorie diet