Kittencal's Rich Pork Stock (OAMC)

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