SUMMER SIZZLE
Dec 08, 2019
2 minutes
APRICOT & SPRING ONION PORK RIB SOUP
2 racks pork ribs
1 tablespoon kosher salt
1 teaspoon finely ground freshly cracked black pepper
100 g (3½ oz) unsalted butter
2 tablespoons plain (all-purpose) flour
3 spring onions (scallions), finely chopped
375 ml (13 fl oz) apricot nectar
200 ml (7 fl oz) beef stock 1 teaspoon garlic powder
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