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.