Kittencal's Homemade Pork Stock

READY IN: 4hrs 20mins
YIELD: 15 cups


  • 5 -6
    lbs pork side ribs (or use bone-in country-style ribs, I use a combination of both, sliced into smaller pieces)
  • 13
    cup tomato paste (or as needed to lightly brush onto the ribs)
  • 2
    medium onions (quartered , do not peel leave the skin on)
  • 2
    carrots, peeled
  • 1
    large celery rib
  • 12
    large fresh garlic cloves, sliced in half (I just use a whole head garlic)
  • 1
    tablespoon salt (or to taste)


  • Set oven to 400 degrees F.
  • Grease a large jelly-roll pan.
  • Place the ribs on the pan and using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just use enough to barely coat the ribs).
  • 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.
  • Roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned (careful not to burn).
  • At this point you may refrigerate or freeze the ribs until ready to make the stock.
  • Place the ribs in the stockpot along with all remaining ingredients.
  • 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.
  • As the broth comes to a simmer skim off any foam that has accumulated on top.
  • Reduce the heat to low, cover and simmer for about 4 hours, simmering at the barest possible simmer to avoid bruising the bones (you may simmer longer if desired).
  • Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
  • Ladle off and discard any fat that has accumulated on the top of the stock.
  • Using long tongs remove the ribs from the pot (discard or save).
  • Place a fine strainer over a large bowl and strain the stock into the bowl.
  • Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.