Heartbeat Restaurant Barbecued Ribs

Source: Courtesy of Michel Nischan, Executive Chef, Heartbeat Restaurant, New York City

Ham Hock Stock
10 pounds smoked ham hocks
5 pounds fresh ham hocks

Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at the top of the pot. Cover with cold water. Bring to a simmer over a medium flame. Skim all the foam off the top. Reduce heat to low and simmer, skimming occasionally for 8 to 10 hours.

Strain the stock carefully, as the hock meat will be falling off the bone. Reserve the hock meat for other uses.

Assorted Barbecued Ribs
2 small slabs beef short ribs
1 slab pork spareribs
1 to 2 slabs baby back ribs
2 gallons hot ham hock stock
2 large onions, peeled and quartered
2 roasted cinnamon sticks
4 bulbs split roasted garlic
4 serrano peppers, split
1 jalape