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Kittencal's Rich Pork Stock (OAMC)

Here's how you make Kittencal's Rich Pork Stock (OAMC)
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  • Servings: 15
  • Prep: 90m
  • Cook: 4h
  • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 5-6 pounds pork side ribs (or use bone-in country-style ribs, I use a combination of both, sliced into smaller pieces)
  • 1/2 cup tomato paste (or as needed to lightly brush onto the ribs)
  • Cold water
  • 10 black peppercorns
  • 2 large onions (quartered , do not peel leave the skin on for flavor)
  • 2 carrots, peeled
  • 1 large celery rib (leave whole or slice in half)
  • 1-2 whole garlic heads, separated into cloves, then remove the skin from all cloves
  • 1 tablespoon salt (or to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400 degrees F, grease a large jelly-roll pan, then place the ribs on the pan.

  • Step 2: Using a pastry brush, coat the ribs lightly on both sides with tomato paste (do not use too much tomato paste just enough to lightly coat the ribs).

  • Step 3: Since there is a fair amount of ribs you might need to roast the ribs in 2 batches that is why I would advise you to do this a day or a few days ahead.

  • Step 4: Roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned (At this point you may refrigerate or freeze the ribs until ready to make the stock).

  • Step 5: Place the ribs in a large stockpot along with all remaining ingredients.

  • Step 6: Pour in water to completely cover the ribs and to about three-quarters to the top of the pot; bring to a simmer over medium-high heat.

  • Step 7: As the broth comes to a simmer skim off any foam that has accumulated on top.

  • Step 8: Reduce the heat to low, cover and simmer for about 4-6 hours, simmering at the barest possible temperature to avoid bruising the bones (you may simmer longer if desired).

  • Step 9: Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.

  • Step 10: Ladle off and discard any fat that has accumulated on the top of the stock.

  • Step 11: Using long tongs remove the ribs from the pot (discard or save).

  • Step 12: Place a fine strainer over a large bowl and strain the stock into the bowl.

  • Step 13: Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers


We hope you enjoy this recipe!

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