Rich and flavorful babyback rib broth served with tender riblets, udon noodles, and fresh garnishes for a comforting bowl of Babyback Rib Udon, a Japanese-inspired soup.
INGREDIENTS:
1 slab babyback ribs, cut down into riblets
12 cloves garlic, crushed
4 slices ginger
1 tbsp black peppercorn
2 bay leaves
1 star anise
3 teaspoons sugar
1 leek, cleaned and sliced
6 dried shiitake mushrooms
4 whole green onions
2 shallots, halved
5 cups chicken broth
1 cup shaoxing wine
1/2 cup soy sauce
10 cups water
Cooked udon noodles
Chopped Napa cabbage
Chopped cilantro
Thin sliced green onions
RECIPE:
Cut your pork into riblets. You can also ask your butcher to do this for you. Place in a bot and cover with cold water. Bring to a boil. Remove the ribs from the heat and rinse them. You can skip this step, but doing it will leave you with a cleaner broth.
Place ginger, anise, bay leaf, garlic and peppercorn into a tea bag. This will allow us to infuse the broth and then easily remove later.
Place the riblets back into a large stockpot with leeks, shallots, green onions, shiitake mushrooms, water, chicken broth, shaoxing wine, soy sauce and our spice packet. Cover and bring it to boil over high heat, skimming off any surface scum as needed throughout the first10 minutes. Cover and cook for about 90 minutes.
When the soup is done and the ribs are tender, remove everything but the ribs.
Place cooked udon in a large bowl. Arrange cabbage and pork riblets around noodles. Ladle over broth, garnish with cilantro an green onions. Enjoy!
RECIPE VIDEO + IMAGE:
