Paigu Luobo Tang (Chinese Pork Rib and Daikon Soup)

Recipe by Kate S.
READY IN: 2hrs 20mins


  • 2
    quarts water
  • 1
    piece ginger, 2-inch, smashed
  • 2
    teaspoons fine sea salt
  • 12
    lb pork spareribs, cut across the bone into 2-inch sections, then separated into individual ribs or 1/2 lb baby back ribs, cut across the bone into 1-inch sections, then separated into individual ribs
  • fresh cilantro (optional) or green onion, chopped (optional)


  • Stove top method:
  • Place pork ribs, ginger, and water in a large pot. Cover and bring to a boil.
  • Turn down to a simmer and skim scum off the top. Continue simmering covered for 60 minutes, until almost completely tender.
  • In the meantime, peel the daikon and cut it into 1″ thick rounds, then quarter the rounds.
  • Add the daikon to the soup, and simmer 30-45 minutes more, until pork and daikon are both completely tender.
  • Adjust the seasoning, and serve, garnished with fresh cilantro or green onion.
  • Serve as part of a Chinese Meal.
  • Slow Cooker Method:
  • Bring water to a boil on stovetop.
  • Carefully add all ingredients except cilantro/green onion to the boiling water. Bring back to a rolling boil and skim foam from the top.
  • Transfer to slow cooker.
  • Simmer 4-5 hours on high or all day on low. Set the lid of the slow cooker slightly askew so that some steam can escape as it is cooking.