By Peter Sherman and Stephanie Banyas
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.
Preheat the oven to 450°F (230°C). Toss the pork ribs with the oil and season with salt and pepper. Transfer to a large rimmed sheet pan or roasting pan and roast until golden brown and slightly char