Although the weather is warming up a bit, it’s still soup season as far as I’m concerned! This baby back rib soup recipe was actually developed entirely on accident. I found myself loving ribs, but not knowing what to do with the leftovers. Somehow deciding to make a soup from ribs worked out and became a thing in my kitchen. It’s savory and addictive, be warned!
What kind of ribs
Let us start with the ribs. I get that people love bbq sauce and sweet ribs, this is not that kind of recipe.
This recipe is it’s best when using baby back ribs. I go with baby back over spare ribs because I prefer the flavor and they’re more tender. I always buy my ribs directly from a butcher and ask them to remove the membrane. It’ll help ensure your ribs are indeed tender once that’s removed and discarded. The first time the butcher asked me if I wanted it removed, I didn’t even know he was talking about. Now it’s like a must for me.
I’ve also found purchasing ribs from a small butcher shop or fancy type grocery store will usually taste better. Even though the tend to be cheap, quality is needed for best results.
For the dry rub, I keep it simple and use my go-to for almost every recipe, FlavorGod Seasoning. The ribs tend to do really well with a mixture of the Everything seasoning and Everything Spicy. The flavor really shows itself in the soup when it’s all done. I also don’t bother salting them since pork can tend to be a bit salty and I don’t want to make the soup salty either.
Pro-Tip: Order the spices directly from their website over Amazon. It’s way cheaper!
The ribs themselves take 5 minutes on high heat and an additional 30 on the grill at low heat. Meanwhile, the soup base will come together.
If you love ribs, you can enjoy this recipe the way we do at my house. We eat dry rub ribs the day we grill them and make the soup for day two. The racks are inexpensive and easy to grill a few at a time if you want to enjoy them two ways. Maximizing ideas and flavors!
The soup always ends up tasting better on day two if you make it the night before.
As far as the soup, you can use whatever you have on hand. I usually go with yellow onion, carrots, and celery just because I enjoy classic flavors. Feel free to be inspired. The meat and broth are the stars of the show at the end of the day.
For best results, either make this the day before or grill the ribs early so they have plenty of time to develop flavor in the soup. When you serve this soup you’ll want the meat practically falling off the bone. If you’re using this recipe for guests, you can always remove the bones and serve it with the rib meat chopped up. entirely up to you, I would highly recommend boiling the soup down with the bones intact to help maximize the flavor of the soup.
There’s nothing like this on the internet, trust me I checked!
Baby Back Rib Soup
A spin on traditional rib recipes. It's great for leftover grilled ribs or you can make enough soup for at least two days. Your choice! Hope you love it!
- 2 racks of baby back ribs (membrane removed)
- Everything FlavorGod Seasoning (enough to coat ribs)
- Everything Spicy FlavorGod Seasoning (enough to coat ribs)
- 2 yellow onions chopped
- 4 carrots chopped
- 4 celery sticks chopped
- 1 tbsp crushed garlic
- 1/2 tbsp dried oregano
- 1/2 tbsp dried thyme
- 1/2 tbsp dried parsley
- 2 boxes beef stock
- 1 14 oz jar beef bone broth
- 2 dried bay leaves
- 2 tbsp olive oil
- handful of fresh cilantro finely chopped
- handful of fresh parsley finely chopped
Preheat grill to 450 degrees (Fahrenheit)
Dry ribs with paper towels and coat with Everything and Everything spicy seasoning on the meat side only.
Place ribs, bone side down, on the grill for 5 minutes.
Reduce grill to minimum flame roughly 350 degrees.
Continue to cook ribs 30-35 minutes.
A good indicator they're done is when the dry rub is crusty and they start juicing through the crust. When this happens, remove from the grill.
Immediately wrap in aluminum foil and let rest for 10 minutes.
Saute onions and dried oregano in a large dutch oven with a small amount of olive oil for 10 minutes.
Add the garlic, celery, carrots, dried thyme, dried parsley and continue to saute for another 10 minutes.
Add the stock, bone broth or combo of both. Cover and bring to a boil.
Cut ribs into individual pieces and add to soup along with bay leaves and a tbsp of salt.
Continue to boil covered on medium heat for an hour and a half. You can cook longer on low heat for several hours if you prefer low and slow.
Finely chop fresh cilantro and set aside.
Using tongs, remove ribs and place in a serving bowl. Top with broth and cilantro and serve.