A spin on traditional rib recipes. It's great for leftover grilled ribs or you can make enough soup for at least two days. Your choice! Hope you love it!
Preheat grill to 450 degrees (Fahrenheit)
Dry ribs with paper towels and coat with Everything and Everything spicy seasoning on the meat side only.
Place ribs, bone side down, on the grill for 5 minutes.
Reduce grill to minimum flame roughly 350 degrees.
Continue to cook ribs 30-35 minutes.
A good indicator they're done is when the dry rub is crusty and they start juicing through the crust. When this happens, remove from the grill.
Immediately wrap in aluminum foil and let rest for 10 minutes.
Saute onions and dried oregano in a large dutch oven with a small amount of olive oil for 10 minutes.
Add the garlic, celery, carrots, dried thyme, dried parsley and continue to saute for another 10 minutes.
Add the stock, bone broth or combo of both. Cover and bring to a boil.
Cut ribs into individual pieces and add to soup along with bay leaves and a tbsp of salt.
Continue to boil covered on medium heat for an hour and a half. You can cook longer on low heat for several hours if you prefer low and slow.
Finely chop fresh cilantro and set aside.
Using tongs, remove ribs and place in a serving bowl. Top with broth and cilantro and serve.