Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac

• 11 ounces short spare ribs, chopped into bite-size pieces
• 1/2 teaspoon salt
• 1 teaspoon dried ginseng*
• 1 teaspoon dried lotus seeds*
• 1 teaspoon dried goji berries*
• 1 teaspoon dried black prune*
• 1 teaspoon dried lilly petals*
• 1 teaspoon dried longon*
• 1 teaspoon dried white vegetable root*
• 1 teaspoon pearl barley
• 1 teaspoon dried raisins
• Steamed jasmine rice, for serving
• *Can be found at specialty Asian and Indian markets and online.

1. In a mixing bowl, rub the pork ribs with salt.
2. In a large pot, bring 2 quarts of water to the boil.
3. In a medium-size clay pot, add the ginseng, lotus seeds, goji berries, black prune, lilly petals, longon, white vegetable root, pearl barley, and raisins, followed by the pork ribs.
4. Pour water in the clay pot until it reaches 2-inches above the level of the pork, about 1 1/2 to 2 cups water.
5. With the lid on, carefully place the enclosed clay pot into the simmering water making sure the hot water is level with the top of the clay pot.
6. Put the lid on and simmer for 3 hours.
7. Carefully remove the clay pot from the simmering water and serve with steamed jasmine rice.

short spare ribs, salt, dried ginseng, lotus seeds, dried goji berries, black prune, petals, dried longon, vegetable root, pearl barley, raisins, jasmine rice, online

Taken from www.foodnetwork.com/recipes/pork-spare-ribs-slow-braised-in-medicinal-broth-suong-non-tiem-thuoc-bac-recipe.html (may not work)