Pork Rib Soup With Figs

Place 1½ lb. pork spare ribs, cut into 1" pieces, in a medium Dutch oven or other heavy pot and pour in water to cover. Bring to a rolling boil, then reduce heat to medium and simmer briskly until meat has expelled scum (water will look dull and dirty), about 5 minutes. Drain ribs in a colander and rinse under cool running water to remove any scum.

Bring 7 cups water to a rolling boil in a large pot over high heat. Carefully add ribs, 2 scallions, tied separately into knots, one 2" piece ginger, scrubbed, sliced, 3–4 dried Turkish figs (about 2 oz.), halved, and 2 Tbsp. dry rice wine (michiu or sake). Cover and return to a boil. Reduce heat to low and simmer gently, checking occasionally to maintain a low simmer and removing any foam from surface, until meat is tender, 45–60 minutes. Stir in 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; taste and season with more salt if needed.

Remove ginger and scallions; discard. Ladle soup into bowls and serve with steamed rice if desired.