Rouxbe

I made this dish just for the two of us -- awesome. Left-overs were equally good. Esp liked the hint of tipping up the dish to make the removal of fat so easy -- I haven't made ribs much in the past as they are so greasy. Also the smashed sweet potatoes have since become a standard side dish at our house. Or should I say casa, in homage to the ancho chilies.

These onions were amazing. I had no butter in the house, so just used oil for the browning part, and aside from a tendency to colour up a little too quickly, they were fine. And definitely a slosh of balsamic vinegar makes this dish rock.

Did I miss something? When you say to "add the stock" -- what do you recomend? Will good old chicken stock be okay? And, how much?