Caldo de Costilla (Colombian Rib Soup)

1. Start by seasoning the ribs with a little salt and pepper.
2. Heat a small amount of oil in your stockpot, adding the ribs to brown each side
3. While ribs are being browned, you’re going cut the onion into quarters (dice small if you do not have an immersion blender) and use your knife to smash your 3 garlic cloves (if no blender, mince the garlic)
4. Add onions and garlic to the browned ribs
5. Cover the ribs, onions and garlic with 6 cups of water
6. Bring to boil and then turn down heat to simmer.
7. Let the ribs simmer for about 1 hour and 15 minutes – during this time, you will need to periodically skim the foamy bits off the top of the broth. This is fat discard.
8. While waiting for ribs to simmer, you can chop your cilantro and green onions and place them in a bowl for later use.
9. Remove from heat and take the ribs out and set them aside. This is where you will need your immersion blender to blend the onions and garlic smooth into the broth
10. Return your ribs to the broth and bring it back up to a good simmer
11. At this point you will add your 1.5 teaspoons of salt, HALF of the cilantro and green onions, and 4 additional cups of water.
12. Bring this back to a boiling simmer. Simmer for about another hour, until ribs are tender enough to stick a fork through it easily.
13. While the broth is simmering again, peel the yukon potatoes. Depending on the size, you may leave them whole OR cut them in half. They will be rather large pieces of potato.
14. When ribs are fork tender, add the potatoes and let them cook for about 30 or so minutes. They should be soft in the center.
15. Add the rest of the cilantro and green onion and serve!