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1
Set oven to 400 degrees F.
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2
Grease a large jelly-roll pan.
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3
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).
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4
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.
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5
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).
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6
At this point you may refrigerate or freeze the ribs until ready to make the stock.
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7
Place the ribs in the stockpot along with all remaining ingredients.
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8
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.
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9
As the broth comes to a simmer skim off any foam that has accumulated on top.
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10
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).
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11
Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
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12
Ladle off and discard any fat that has accumulated on the top of the stock.
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13
Using long tongs remove the ribs from the pot (discard or save).
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14
Place a fine strainer over a large bowl and strain the stock into the bowl.
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15
Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.
