Sweet and Spicy Country-Style Ribs

1. In a 6-quart enameled Dutch oven, heat a bit of fat over medium-high heat. Add ribs and brown well on all sides. Pour in enough stock to almost cover the ribs; add water if necessary. | 2. Add any vegetable scraps you have on hand to the pot, bring to a boil, then reduce the heat to a low simmer. Cover and braise the ribs for 45 minutes to 1 hour, until tender.

1. While the ribs are braising, heat a large cast-iron skillet over medium-low heat. Add a splash of oil and sauté the onions until soft and golden, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant. | 2. Add the tomato sauce, vinegar, honey, hot sauce or black pepper, cayenne pepper, chili powder, salt, and dry mustard. Stir to combine, then bring the mixture to a gentle boil. Reduce the heat to a simmer and cook uncovered for 25 minutes, stirring occasionally, until thickened.

Once the ribs are tender, transfer them from the braising liquid to the skillet with the spicy tomato sauce. Increase the heat to medium-high and cook, stirring frequently, until the sauce has thickened and fully coated the ribs, about 10 minutes.

Serve the ribs hot with any remaining sauce on the side for extra dipping.