• Two racks of fresh St. Louis pork ribs. (Serves 4-to-6 people.)
• 1 bay leaf
• 2 sprigs fresh thyme
• 3 quarts of chicken stock
• 2 Tbsp. kosher salt
• 2 Tbsp. coarsely-ground black pepper
• Barbecue sauce, as much sauce as you like. (For store-bought, Bistrong recommends Baby Jake's.)
Cut ribs in half so they fit into a large pot or Dutch oven, then add the bay leaf, thyme, salt, pepper, and chicken stock and bring to a simmer. Continue to simmer for 1-to-2 hours. (If the simmering broth starts to boil, just add a little cold water to the pot.) Remove the ribs and allow to cool. Using a pastry brush, coat the ribs with barbecue sauce and grill on both sides for 5 or 6 minutes until the barbecue sauce begins to blister and the meat becomes slightly charred. Cut the ribs into sections along the bone and serve with a fistful of napkins.