Rib and Rhubarb Broth

By Louise Oliver

Traditionally, apples and lemons have been used to balance rich meats such as pork. Nigel Slater’s delicious recipe highlights how rhubarb is a refreshingly brilliant alternative.
Serves 4


a little oil
500g small pork ribs
1 litre vegetable stock
2 star anise
8 black peppercorns
2 bay leaves
2 spring onions/ a handful of chives/ 1-2 leeks, gently fried
a small stick of rhubarb


In a large, deep pan, brown the ribs on both sides in a little oil. When they are nicely coloured pour the stock over them, add the star anise, peppercorns and bay leaves and bring to the boil.

Lower the heat so the liquid continues cooking at a low simmer and leave for 50 minutes to an hour, keeping an eye on the liquid so it doesn’t boil away- you want to end up with quite a rich, quite concentrated broth. Season to taste.

Remove the ribs from the liquid, pull the meat from the bones and cut it into chunks, or leave them whole if you prefer. Then roughly chop your onions/ chives and drop them alonside the meat, into the hot broth. Serve straight away, just as the rhubarb starts to soften.

Rib and Rhubarb Broth