Sinigang (Pork Spare Ribs In Sour Soup)

• 2 1/4 pounds pork spareribs
• 3 pounds raw taro root, peeled and cut into 1/2-inch cubes
• 2 cups water
• 1 onion, chopped
• 1 small white radish, peeled and chopped
• 2 large green chile peppers, chopped
• 1 small tomato, quartered
• 1 tamarind pod
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped
• salt to taste
• 3 pounds fresh green beans, trimmed
• 1 small eggplant, chopped

1. Bring a large pot of water to a boil; boil spareribs for 15 minutes; drain. Thoroughly rinse the spareribs with cold water. Rinse the pot and return to the stovetop.
2. Return spareribs to the pot; add taro, 2 cups water, onion, radish, green chiles, tomato, tamarind, ginger, and salt. Bring soup to a boil. Cook until pork and vegetables are tender, about 30 minutes. An instant-read thermometer inserted near the rib bone should read 145 degrees F (63 degrees C).
3. Place green beans and eggplant into the soup. Cook until tender, 5 to 7 minutes more. Strain soup into bowls. Arrange the pork and vegetables on a serving platter while hot.

pork spareribs, taro root, water, onion, white radish, green chile peppers, tomato, tamarind, ginger root, salt, green beans, eggplant

Taken from www.allrecipes.com/recipe/213011/sinigang-pork-spare-ribs-in-sour-soup/ (may not work)