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Sweet Corn Pork Ribs Soup

Sweet Corn Pork Ribs Soup Recipe

This recipe covers two methods of cooking this soup: simmering over the stove-top and using a crock pot slow cooker.

Pork ribs can be substituted with chicken: use half to one chicken or 6 drumsticks with 1 chicken bone.




  • 1200 ml water
  • 500 grams pork spare ribs
  • 2 sweet corn on the cob husked and chopped into chunks
  • 2 medium carrots peeled and cut into chunks
  • 1 yellow onion optional; roughly chopped
  • 4 cloves old garlic cloves optional; don’t peel or mash them
  • salt to taste


Blanch pork ribs in a pot of boiling water for 5 minutes, rinse with cold water and set aside.

Stove-Top Method

  1. Add blanched pork and all the ingredients except salt into a large soup pot.
  2. Bring to a boil, then simmer over low heat for another 40-50 minutes. Season to taste with salt. Optional: Keep warm in a thermal pot for at least 2 hours before serving.

Slow-Cooker Method

Use 900ml hot boiling water instead of 1200ml as specified in the recipe.

  1. In a crock-pot slow cooker, add blanched pork and all the ingredients except salt. Cook at “High” for 2-3 hours (starting from the time when the soup starts bubbling), then set to simmer at “Low” until ready to serve. Top up with a small amount of boiling water occasionally only if needed (when the soup in the pot is reduced). Season to taste with salt.
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3 comments on “Sweet Corn Pork Ribs Soup”

  1. So fresh, flavourful and delicious!

  2. Woah, really soup season! First, ABC soup. Now, BCC soup…nice, nice.

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