Split Pea Soup With Spareribs

• 3 lbs spareribs
• 8 cups water
• 1 lb split peas (green or yellow)
• 2 celery ribs, cut into chunks
• 3 carrots, cut into chunks
• 4 leeks, trimmed and diced
• 1 teaspoon hickory smoke salt
• 1 teaspoon salt
• 1/4 teaspoon ground thyme
• 2 bay leaves
• 10 parsley sprigs
• 10 black peppercorns
• cheesecloth

1. Place spareribs and water in large stockpot and bring to a boil.
2. Rinse and drain peas; add to stockpot along with celery, carrots, leeks, hickory salt, salt, and thyme.
3. Tie bay leaves, parsley, and peppercorns in small cheesecloth and place in soup.
4. Cover and reduce heat to a simmer. Simmer for 3-4 hours or until soup is the consistency of a thin porridge. Add additional hot water periodically if needed.
5. Remove ribs from soup, strip meat from bones and add meat to soup.
6. Add additional seasoning if needed, remove bundle of herbs, and serve.

spareribs, water, peas, celery, carrots, leeks, hickory smoke salt, salt, ground thyme, bay leaves, parsley, black, cheesecloth

Taken from www.food.com/recipe/split-pea-soup-with-spareribs-409481 (may not work)