Baby Back Rib Soup
Author: Crystal Cartier
Recipe type: Entrée, Side, Appetizer
Cuisine: Gluten-Free
- a few racks baby back ribs - meat pulled off the bone and shredded with fingers
- ½- whole butternut squash or 2-3 sweet potatoes - made into ribbons with a peeler
- grilled "dirty" corn kernels, cut from cob
- 1 large onion chopped
- 1 quart chicken stock or enough to cover all the ingredients
- paprika - generous but to taste (I never know how much I use because I just keep adding more!)
- cumin - to taste
- 2-3 pinches cayenne pepper
- 1 TB+ smashed garlic
- dried thyme
- rosemary infused olive oil
- In a stock pot or dutch oven heat oil and add garlic, onion, and squash ribbons. Saute until they soften a bit then add thyme and bay leaf.
- Add some cumin, paprika, and cayenne pepper to the pan, add rib meat and corn and stir in the chicken broth.
- Bring to a boil then reduce heat and let simmer until squash is cooked (less than 20 minutes if ribbons).
- Add more paprika and cumin to taste. Salt and pepper. Serve.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/08/14/baby-back-rib-soup/
3.5.3229