4 ounce (1/2 cup) Slab Bacon (Finely Diced) 1 Slab of Pork Spare Ribs (Cut Into Individual Pieces - 16 to 20 Ribs)
Sauté bacon in a 6-quart Dutch oven over med-low heat until the fat has rendered and it's cooked, 5-10 mins. Remove the bacon to a plate with a slotted spoon, increase the heat under the pot to medium, and add the ribs. Brown on both sides, 3 minutes per side. Remove the ribs to a plate and set aside
1 Small Carrot (Finely Diced) 1 Red Onion (Finely Diced)
1 Celery Stalk (Finely Diced)
1 tablespoon Kosher Salt (or more to taste) 1 pound Split Peas (1 1/3 Cups)
1 Garlic Clove (Minced) 1 teaspoon Cayenne Pepper
1 teaspoon Freshly Cracked Black Pepper 1 Bay Leaf 1 tablespoon Fresh Thyme Leaves
1 Smoked Ham Hock
Add the carrot, onion, celery, and salt and sweat the vegetables for about 3 minutes. Add the split peas, garlic, bay leaf, thyme (sprigs tied together to be removed later), ham hock, cayenne pepper, black pepper, the ribs, and 2 1/2 quarts water. Simmer, skimming the foam that will rise to the surface as the water comes up to heat, until the peas and spare ribs are tender, 2-3 hours.
Discard the bay leaf and thyme sprigs. Remove the hock from the soup. When it's cool enough to handle, pick the meat off it and add it back to the soup (discard the bone)
Crusty Bread for serving
To serve, divide the ribs among bowls and ladle the soup over them. Eat with abundant, crusty bread.