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  • Blue Mountains Life

    SUMMER SIZZLE

    Dec 08, 2019 2 minutes

    APRICOT & SPRING ONION PORK RIB SOUP

    2 racks pork ribs
    1 tablespoon kosher salt
    1 teaspoon finely ground freshly cracked black pepper
    100 g (3½ oz) unsalted butter
    2 tablespoons plain (all-purpose) flour
    3 spring onions (scallions), finely chopped
    375 ml (13 fl oz) apricot nectar
    200 ml (7 fl oz) beef stock 1 teaspoon garlic powder

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