Great stock is made when there is a good balance between the collagen from the roasted bones and the flavor of the meat. Pork ribs have this ratio built in, but feel free to use a combination of pork bones and pork butt, which is a cheaper option.
Transfer the ribs to a large stockpot and discard the fat. Add the chicken stock, cold water, garlic, onion, shallot, parsley, thyme, peppercorns, bay leaves, and
Strain the stock through a fine-mesh sieve into a large bowl or a container with a tight-fitting lid and cover. Refrigerate until chilled and the fat has risen to the top. Remove the fat layer and discard it. The stock will keep, tightly covered in the refrigerator, for up to 3 days, or in the freezer for 3 months.
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