Krupnik (Polish Pearl Barley Soup with Pork Ribs)

• 900 g Pork spare ribs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 Bay leaves
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 medium Carrot
• 1 small Celeriac
• 120 g Pearled barley
• 15 g Fresh parsley

1. Put the pork spare ribs in a stockpot and cover with 2 litres of cold water. Add 1 tsp of the fine sea salt, the black peppercorns and bay leaves, then bring to a gentle simmer. Skim off any foam that rises to the surface.
2. Keep the pot at a low simmer, partially covered, until the ribs are tender and the broth tastes porky. This should take about 60 minutes; skim occasionally to keep the broth clear.
3. Meanwhile, peel and dice the yellow onion, carrots and celeriac, and finely chop the garlic. Rinse the pearled barley in a colander under cold water until the water runs mostly clear.
4. Lift out the ribs and set aside until cool enough to handle. Add the onion, carrots, celeriac, garlic and pearled barley to the pot, keeping the soup at a steady simmer. Cook until the barley is tender and the soup turns lightly thick, about 25 minutes.
5. Pull the meat from the ribs and discard the bones, then return the meat to the soup. Taste and season with the remaining 1 tsp fine sea salt if needed, then simmer for 5 minutes to bring everything together. Stir in the fresh parsley just before serving.

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