Spicy Pork Rib Soup

I burned the first batch of spicy pork rib soup and the kitchen smelled like scorched chili for two days. The ribs were still soft though so I ate them standing at the counter with a spoon and no bowl. Steam fogged my glasses. My neighbor knocked because she could smell it from the hallway.

And that is how this soup became the one I make when the weather turns mean.

Why This Spicy Pork Rib Soup Beats Every Other Version

Restaurant versions always taste watered down. I got one at that Thai place near the gas station last winter and the broth was pale and the meat was tough. They charged $14.25. I left half of it.

Online recipes keep adding fish sauce or coconut milk or a bunch of steps that make no sense for a weeknight. I tried one that wanted me to toast every spice separately. The pot boiled over and I had to scrub the burner for twenty minutes. Never again.

This way is just ribs, water, a handful of dried chilies, and lime at the end. The heat builds slow. The meat gets tender without falling apart into mush. You can leave it on low while you do other stuff.

You taste the pork first, then the chili hits the back of your throat. That is the point.

What You Need

2 pounds pork spare ribs cut into 2-inch pieces (the pack at H Mart was $8.47 last week)
Get the ones with some fat still on. Lean ribs turn dry.
8 cups water
Just tap is fine.
4 stalks lemongrass, smashed
I buy the plastic packs at the same store. Skip the dried stuff. It tastes like cardboard.
1 thumb-sized piece of ginger, sliced
6 dried red chilies (the long skinny ones from the Asian aisle)
Do not use the crushed flakes from the pizza place. They burn too fast.
1 big handful fresh cilantro
2 limes
1 teaspoon salt, more if you want
Optional: a few green onions for the top

I once swapped the lemongrass for lemon zest because I was out. Bad move. The soup tasted like dish soap. Stick with the real stalks.

If you want the full nutrition numbers on pork ribs check the USDA database.

For more on dried chilies you can read the Wikipedia page on chili peppers.

How I Actually Make Spicy Pork Rib Soup

Cut the ribs into chunks if the butcher did not. A sharp knife helps. I almost took a finger off once so go slow.
Put the ribs in a big 6-quart pot with the water, lemongrass, and ginger. Bring it to a hard boil on high. Skim the gray foam that rises. It looks gross. Keep going.
Drop the heat to a steady simmer. Cover and let it go for 1 hour and 15 minutes. The meat should start pulling from the bone but still hold its shape.
Toss in the dried chilies whole. I broke a few last time and the seeds made it too hot for my kid. Whole is safer.
Simmer another 20 minutes uncovered. The broth will turn a little cloudy and the chilies will soften.
Squeeze in the juice of both limes right at the end. You will hear the sizzle when the acid hits the hot broth. Smell that bright hit over the chili.
Taste. Add salt. Throw the cilantro in and stir once.

The first time the ribs stuck to the bottom and browned. I poured in half a cup of water and scraped with a wooden spoon. Fixed it. The texture of the meat should be soft enough to bite through without chewing forever. You hear the soft bubble of the simmer the whole time.

Anyway the soup is ready when the ribs look shiny and the broth smells sharp from the lime.

Quick note

I keep a free list of the soups I make on cold nights. Link is under the video in the comments if you want it.

Leftovers, Storage, and Random Stuff

Day-two spicy pork rib soup is thicker and the heat settles in more. Reheat it in a small pot over medium for 8 minutes, stirring so the bottom does not catch. Or microwave a bowl for 2 minutes on high, stir, then another 45 seconds.

I store it in those round glass containers from Walmart that cost $5.99 for two. Fridge three days max. The cilantro turns dark but still tastes fine.

When the ribs are gone I save the broth and pour it over rice the next day. Or check my leftover soup ideas for other ways. And if you have extra pork you can turn it into quick pork dinners without much work.

One time I left the pot on the stove overnight. The bottom burned black. I had to soak it for a day. Do not be like me.

Spicy Pork Rib Soup FAQs

How spicy is spicy pork rib soup really?

It has a slow burn that builds. Start with four chilies if you are nervous. You can always add more later.

Can I use baby back ribs instead?

I tried it. They cook faster and get stringy. Spare ribs hold up better in the long simmer.

Do I have to use lemongrass?

Yes if you want the real taste. Without it the broth just tastes like plain pork water.

How long can I keep the leftovers?

Three days in the fridge. After that the meat starts to get mushy. Freeze the broth alone if you need longer.

Go make spicy pork rib soup tonight. Grab the free soup list in the comments if you want the rest of the ones I cook when it is cold.

Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Yield: 4 servings

Ingredients

2 pounds pork spare ribs, cut into 2-inch pieces (leave some fat on)
8 cups water
4 stalks lemongrass, smashed
1 thumb ginger, sliced
6 dried red chilies (whole is better)
1 big handful fresh cilantro
2 limes
1 teaspoon salt (add more at the end)

Instructions

Put ribs, water, lemongrass, and ginger in a 6-quart pot. Bring to a hard boil. Skim the foam.
Drop to a simmer, cover, cook 1 hour 15 minutes.
Add dried chilies. Simmer uncovered 20 more minutes.
Squeeze in lime juice. Stir in cilantro and salt.
Serve hot. (Yes the chilies look scary floating on top. Leave them in.)

Notes
(The foam looks nasty when you skim it. Keep going anyway.)
(If the broth reduces too much just splash in more water.)