Baby Back Rib Soup
 
 
This baby back rib soup recipe will knock your socks off! It's an incredibly flavorful use of leftover ribs and so silly easy to make!
Author:
Recipe type: Entrée, Side, Appetizer
Cuisine: Gluten-Free
Ingredients
  • 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
Instructions
  1. 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.
  2. Add some cumin, paprika, and cayenne pepper to the pan, add rib meat and corn and stir in the chicken broth.
  3. Bring to a boil then reduce heat and let simmer until squash is cooked (less than 20 minutes if ribbons).
  4. Add more paprika and cumin to taste. Salt and pepper. Serve.
ENJOY!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/08/14/baby-back-rib-soup/