Baby Pork Spareribs Cabbage soup

Seafood flavoured thigh bone of Pork
August 11, 2012
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October 9, 2012

I was inspired by my neighbour’s daughter who simply adores her mummy’s version of pork ribs cabbage soup. How she describes the way she can eat bowls and bowls of rice with this soup sent me straight to my kitchen to explore  ‘how to make a yummy pot of pork spareribs cabbage soup’.

Immediately, I defrosted a packet of soft pork spareribs. Soft pork spareribs are also know as baby back ribs, it is the part of the ribs of pork with the whitish tender bones thus I call them ‘soft bones’. These parts of the ribs can be steamed, grilled, roasted and braised. They are tender and full of flavour.


1 kg baby pork spareribs (chopped into small pieces)
1 tsp white peppercorns
3 litres of water
organic round cabbage (the amount needed)


  1. Bring the 3 litres of water to boil together with the peppercorns.
  2. Boil a pot of water, put in the spareribs. Boil for a minute to 2 to remove all impurities. Take out the spareribs and put them into a pot of 3 litre of boiling water prepared.
  3. Boil on high heat for 15 minutes then lower to low heat for 3 hours, covered.
  4. Meanwhile, remove the cabbage leaves, wash  and drain. Tear the leaves into bite-size pieces, set aside.
  5. When the soup is ready, season to taste with light soy sauce or sea salt. I prefer soy sauce to salt here, because I find soy sauce flavours pork better.
  6. Blanche the cabbage in the boiling soup and divide into individual soup bowls and pour in the soup. Serve hot with rice and freshly cut chilis with  soy sauce.

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