Baby Back Rib Soup


This isn’t the most graceful soup to eat, but is sure is delicious!!  The bones from the ribs give extra flavor to the broth as they cook, it’s just so darn good.

For the Recipe:

8 c. chicken stock, homemade preferred

2 c. water

4 inch piece of ginger, sliced

2 star anise

1 onion, quartered

5 garlic cloves

1 tbsp. coriander powder

1/4 c. shaoxiang wine

16 ribs

2-3 baby bok choy (depending on their size)


8 oz. noodles, I like ramen noodles



For Garnish:

boiled eggs

cilantro, chopped

green onions, chopped

In a large pot heat the chicken stock, water, ginger, star anise, onion, garlic, coriander powder and shaoxiang wine.  Simmer for 45 minutes so the soup base gets a nice ginger flavor.  Next add the ribs and simmer for 30 minutes. While the ribs are cooking cut the bok choy, I like to separate the stalk from the leaves since the leaves will cook so quickly.  Also, now is a good time to prep the items for garnish.  After the ribs have cooked for 30 or so minutes fish out the star anise (you can also take out the ginger if you want, I like to keep it in so it keeps flavoring the broth) and add the bok choy stalks, cook for two minutes, then add the leaves and noodles.  The noodles I use only cook for two minutes, so if you are using different noodles you will need to adjust when you put them in.  Another option, cook the noodles separately and put them in the bowls as you eat. See, wasn’t this easy?  Now go make some so you can enjoy it!!


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